This Strawberry Baked Oatmeal is not only a lovely brunch recipe but makes for great meal prep, too. Bake it on the weekend and enjoy leftovers for a healthy breakfast throughout the week.
This post is sponsored in partnership with California Giant Berry Farms. I am honored to be a CalGiant Berry Ambassador, and I thank you for continuing to support the brands that help Fit Mitten Kitchen bring you new recipes!
Baked oatmeal is having a moment on social media and I am HERE FOR IT. My Baked Banana Oatmeal is quickly becoming a reader favorite so I know you’ll enjoy this one too!
Why You’ll Love This
- Strawberry baked oatmeal is quick and easy to throw together
- You just need 10 ingredients, mostly pantry staples
- Great for meal prep – freeze or refrigerate leftovers!
- Gluten-free friendly using certified gluten free oats, and dairy-free using your choice of milk.
Note: this recipe does have eggs but I’ve offered some suggestions for substitutes in the recipe card if you keep scrolling.
What’s in Baked Oatmeal
In this healthy baked oatmeal we’re using simple ingredients – most you probably already have on hand!
- gluten free rolled oats
- baking powder, salt and a touch of cinnamon
- fresh strawberries – use California Giant when you can find them! Use their store locator here.
- eggs and milk – use the milk of your choice to keep this recipe dairy-free, nut-free, etc.
- vanilla extract for a hint of flavor, optional but delicious.
- Look for fresh green caps
- They should be plump in appearance
- Have a natural sheen
- Bright red color
How to Make Baked Oatmeal
This baked oatmeal recipe is super simple.
First you mix together the wet ingredients, then add in the dry ingredients and let the mixture rest.
Meanwhile, prepare the pint of strawberries by washing, drying, hulling and slicing lengthwise.
Then fold in about 1 1/2 cups of the sliced strawberries into the oats and transfer to a greased baking dish.
Add more sliced strawberries to the top of the oats, and bake for about 40 minutes.
You can serve this oatmeal immediately and portion into bowls, adding toppings like:
- your favorite nut butter
- toasted coconut flakes
- sliced almonds
- more fresh fruit
If you’d like to serve this baked oatmeal as bars, allow the pan to cool for about 20 minutes (chill in the fridge to speed things up) then slice and serve.
Can you Eat Baked Oats the Next Day?
Yes! Baked oatmeal is a great meal prep style recipe. You can enjoy leftovers for 3-4 days. Reheat in the microwave or enjoy cold.
Can I Double the Recipe?
Doubling the recipe is easy! Just double the ingredients (you can use the scale feature in the recipe card below) and use a 9×13 baking dish. Bake at 375ºF for about 30 minutes, until edges are golden and middle is set.
Store any leftover baked oatmeal in the fridge, and enjoy within 3-4 days for best flavor.
To freeze, place completely cooled oatmeal in an airtight container and freeze up to three months.
To reheat, allow the frozen baked oatmeal to thaw in the fridge overnight. Then you can reheat the (thawed) oatmeal in the toaster oven at 350ºF for about 10 minutes.
It can also be reheated in the microwave, for about 20 seconds.
Check out More Baked Oatmeal Recipes
- Blueberry Baked Oatmeal
- Zucchini Baked Oatmeal
- Chocolate Chip Baked Oatmeal
- Carrot Cake Baked Oatmeal
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx AshleyPrint
Strawberry Baked Oatmeal
You will love this easy, healthy strawberry baked oatmeal recipe! Perfect for a weekend brunch and great for meal prep too. Filling, nutritious and naturally gluten free and dairy free.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: breakfast
- Method: oven
- Cuisine: American Breakfast
- Diet: Gluten Free
- 2 large eggs
- 2 tablespoons avocado oil (or melted cooled coconut oil, or light olive oil)
- 1/4 cup pure maple syrup
- 1 1/2 cups milk of choice
- 1 teaspoon vanilla extract
- 2.5 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon (use more if you’d like)
- 1 pint strawberries, hulled and sliced lengthwise
- Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
- Whisk wet ingredients: In large bowl whisk together eggs, oil, maple syrup, milk and vanilla extract.
- Stir in dry ingredients: Add in rolled oats, baking powder, salt and cinnamon. Set aside to rest.
- Slice strawberries: Meanwhile, hull and slice strawberries lengthwise – you want about 2 cups.
- Gently fold in almost all of the strawberries (leaving some slices for serving or adding to top) into bowl of oat mixture and transfer to prepared baking dish. Top with remaining strawberry slices or save for serving.
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Serve strawberry baked oatmeal with your favorite toppings like yogurt, cream, a little extra maple syrup or honey. Enjoy!
I used a deep dish 9″ pie plate and my baking time was 40 minutes. If you use a slightly larger dish, watch baking time after 25-30 minutes.
You can use 2 flaxseed eggs <– recipe linked, to make this recipe vegan. Increase the baking powder to 1.5 tsp. Or if you can tolerate bananas, I recommend this recipe and adding in 1.5 cups sliced strawberries.
Nutrition information approximate.
- Serving Size: 1/9
- Calories: 190
- Sugar: 7g
- Sodium: 63mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 41mg
Keywords: baked oatmeal recipe, strawberry oatmeal, healthy baked oatmeal