This hearty Strawberry, Banana, and Chocolate Baked Oatmeal tastes like dessert but is healthy enough to have for breakfast, a snack, and works great in lunches. Jump to Recipe keyboard_arrow_down
This baked oatmeal has strawberries, chocolate chips, and bananas, and it tastes like dessert. Packed with vitamins, it's actually good for you!
Who doesn’t love breakfast for dinner or dessert even with this recipe? For me, it’s just an excuse to eat dessert and bacon for dinner, which is one of my favorite things. It's also an opportunity to make a super-easy recipe - baked oatmeal.
The ingredients are things you probably already have on hand, all baked into oatmeal squares that are delicious straight out of the oven.
They'll keep great in the fridge so you can warm some up for breakfast (or dinner) in the future. I am also pretty sure these would freeze well, too, wrapped up as individual squares.
One more great thing about this recipe is it could easily make eight servings at 198 calories per piece. Call it breakfast or dinner in this case!
Key Ingredients For Baked Oatmeal
This is a straightforward recipe, and there are lots of ways that you can customize it. Here is some additional information about what I used in my baked oatmeal.
- Oatmeal: Either old-fashioned oats or steel-cut oats will bake the best. If you use quick-cooking oats, the dish will have a softer texture, so I do not recommend using them. Make sure not to use instant oats.
- Almond Milk: If you use vanilla almond milk, cut the vanilla extract in half. Always use unsweetened almond milk. Regular diary milk also works.
- Maple Syrup: Pure maple syrup is the best in this recipe. You can also use honey instead of maple syrup!
- Egg Whites: Using just the egg whites as the emulsifier makes this a heart-healthy recipe. Whole eggs will also work and for a plant based option, use a flax or chia egg.
- Baking Ingredients: I used these spices - vanilla extract, baking powder, cinnamon, and salt.
- Strawberries: Slice and stem the strawberries. You could dice them, but I love how sliced strawberries look. Frozen strawberries will also work, but they will turn the whole oatmeal dish pink.
- Bananas: The bananas do not have to be very ripe to use in baked oatmeal. As long as you can slice them, you can use them. However the riper they are, the sweeter the oatmeal will be. They will soften as the bars bake.
- Semi-Sweet Chocolate Chips: To cut calories more, you could use sugar-free chocolate chips. Or, try this recipe with other chocolate chips such as dark or white chocolate chips!
What To Serve With Oatmeal
If you are enjoying this as a light snack, add a little bit of whipped cream or Greek yogurt on top. This really elevates it! It's also yummy with a thin layer of almond butter.
For breakfast, I like to pair this with some turkey bacon or sausage. If I'm serving this as a "breakfast for dinner," I'll add something with more protein like scrambled eggs, quiche cupcakes or a baked frittata with goat cheese.
I recommend grabbing one of these oatmeal bars during busy mornings and eating it with a Mango Spinach Smoothie!
Recipe Tips And Ideas
Follow these tips to make sure that this oatmeal turns out sweet every single time!
- To prevent the oatmeal from sticking to your baking dish, line it with parchment paper first.
- To cut even more calories, leave the chocolate chips out.
- Drizzle it with melted peanut butter or your favorite type of nut or seed butter. This gives it a nutty and salty taste that accentuates the sweetness of the strawberries and bananas.
- Add a few tablespoons of unsweetened cocoa powder to make the oatmeal entirely chocolate. This will also give it a richer taste.
- If you don't like almond milk, you can use oat or coconut milk as a replacement.
- To feed more people, double the recipe and bake it in a 9x13 baking dish.
Frequently Asked Questions About Baking Oatmeal
Here are some questions I frequently get asked about by some readers…
Can you freeze these baked oatmeal squares?
Yes, you can freeze the baked oatmeal. In fact, I love to freeze it and save it for later. This saves me a lot of time on busy days!
There are two ways you can freeze it - as individual squares or as an entire casserole.
To freeze the individual squares, let the oatmeal cool entirely and then cut out each piece. Then, lay the squares on a baking sheet in a single layer and place the sheet in the freezer for an hour or two. When they are completely frozen, store the squares in a plastic resealable freezer-safe bag.
If you know you will bake the oatmeal as a make-ahead meal, then use a freezer-safe baking dish. I like to use aluminum pans that come with lids. Let it cool completely and then seal it tight and store the whole casserole in the freezer.
When you are ready to reheat your baked oatmeal, just let it thaw in the refrigerator overnight and then warm it up in the oven.
Can you make baked oatmeal without banana?
Yes, you can make this oatmeal without bananas. Just follow the instructions and leave that fruit out. I think it makes it taste sweeter without having to add more sugar or syrup. If you leave out the banana, use a few more strawberries.
Can you make the oatmeal in individual ramekins?
Baking the oatmeal in individual ramekins is a fantastic way to force portion control. If you are making this just for yourself, only make half the recipe and bake it in parchment paper-lined ramekins.
Follow the same cooking temperature and time, checking on them, so they don't burn.
More Delicious Oatmeal Recipes You'll Love:
Strawberry Banana Chocolate Baked Oatmeal
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- 2 cups old fashioned oats
- 2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 U egg whites
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp salt
- 1.5 cups strawberries, sliced (divided)
- 2 U bananas, sliced (divided)
- 1/4 cup semi-sweet chocolate chips
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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