Strawberry Banana Baked Oatmeal Recipe

My grandmother believes in providing a hot breakfast for her family every day of the week. This meant she made a lot of breakfast casseroles!

Inspired by my grandmother, I started making this strawberry banana baked oatmeal. It’s a great way to use up a ripe banana, but it’s also an easy breakfast for busy mornings because it holds up well for several days. I hope you enjoy!

I already mentioned that this is a great way to use ripe bananas, but it’s also perfect for those strawberries that are getting a little soft, too!

We recently picked strawberries as a family and it was more than we could eat fresh. This easy breakfast casserole came to the rescue!

This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you.

Strawberry Baked Oatmeal Recipe

It's so easy to make this a gluten free breakfast casserole. Even though I am gluten intolerant, I'm thankful that I don't have to worry about getting certified gluten free oats. If you need certified gluten free oats, make sure to use them.

Yield: Serves 6-8 (depending on portion size)

Prep Time: 10 minutes

Bake Time: 30-35 minutes

Rest Time: 10 minutes

Ingredients:

• 2 cups old-fashioned rolled oats (certified GF, if needed)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 ripe banana, mashed
• 1 ¼ cups milk
• ⅓ cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 2 tablespoons melted butter

Supply List:

• 8x8-inch baking dish (times in this recipe are based on using a glass or ceramic baking dish)
• Mixing bowls (1 medium and 1 large)
• Whisk
• Rubber spatula or spoon. I love my Tovolo silicone spatula.
• Measuring spoons and cups
• Knife

Instructions:

1. Heat the oven to 350°F. Lightly grease an 8x8-inch baking dish.

2. In a medium bowl, stir together oats, baking powder, cinnamon, and salt.

3. In a separate bowl, combine the mashed banana, milk, honey, egg, vanilla extract, and melted butter until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until combined. Fold in the chopped strawberries. If your strawberries are very juicy, pat them dry before adding.

5. Pour the mixture into the prepared dish and spread evenly. Let it sit for 5 minutes before baking. This allows the oats to absorb some of the liquid, which improves the texture of the oatmeal bake.

6. Bake for 30-35 minutes, or until the center is set (the center should not jiggle) and the top looks lightly golden.

7. Let it sit for about 10 minutes before slicing. Serve warm or at room temperature; either way is delicious.

How to store strawberry baked oatmeal

Keep in the fridge for up to 4 days.

Reheat in the microwave with a splash of milk to soften.

Cooking Tips

Use a ripe banana; the riper it is, the sweeter and more flavorful your oatmeal will be.

Don’t overmix; stir just until combined.

Reduce honey to ¼ cup for a less sweet version.

FAQs

Can I use quick oats instead of rolled oats? 

Yes, but the texture will be softer and less chewy. Rolled oats provide the best structure for this recipe.

For best results, avoid both quick oats and steal cut. Go with classic rolled oats.

Can I make this dairy-free? 

Yes, you can use almond milk, oat milk, or any other plant-based milk.

Could I use frozen strawberries instead of fresh strawberries? 

Yes, but don’t thaw them first. Add straight from frozen to avoid excess moisture.

How do I serve this breakfast casserole ? 

Serve with a drizzle of extra honey, or a splash of milk, or yogurt and fresh fruit. It is also delicious right out of the oven by itself.

I recommend making this easy Greek style yogurt to serve with your baked oatmeal!

Can I substitute the honey for anything else?

Yes, use maple syrup instead of honey, using the same amount.

Can I freeze this? 

Yes, slice into portions, wrap individually, and freeze for up to 2-3 months

How do I reheat this oatmeal breakfast casserole? Microwave with a splash of milk for 30-60 seconds or warm in the oven at 300°F until heated through.

Can I make this ahead of time? 

Yes, assemble the night before, refrigerate, and bake in the morning. You may need to add a few extra minutes to the bake time.

Don't get bananas on your phone! Make sure to print out the recipe using the recipe card below:

Yield: 6-8

Strawberry Baked Oatmeal

Print

Make weekdays a breeze when you make this strawberry baked oatmeal ahead of time!

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 ripe banana, mashed
• 1 ¼ cups milk
• ⅓ cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 2 tablespoons melted butter

Instructions

1. Heat the oven to 350°F. Lightly grease an 8x8-inch baking dish.
2. In a medium bowl, stir together oats, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the mashed banana, milk, honey, egg, vanilla extract, and melted butter until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until combined. Fold in the chopped strawberries. If your strawberries are very juicy, pat them dry before adding.
5. Pour the mixture into the prepared dish and spread evenly. Let it sit for 5 minutes before baking. This allows the oats to absorb some of the liquid, which improves the texture of the oatmeal bake.
6. Bake for 30-35 minutes, or until the center is set (the center should not jiggle) and the top looks lightly golden.
7. Let it sit for about 10 minutes before slicing. Serve warm or at room temperature; either way is delicious.