Strawberry Banana Baked Oats

Strawberry Banana Baked Oats are soft in the center, naturally sweet, and easy to prepare ahead for busy mornings.

Recipe Details: Strawberry Banana Baked Oats

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Yield: 4 servings | Category: Breakfast | Cuisine: American

Ingredients

• 2 cups old-fashioned rolled oats
• 2 ripe bananas, mashed (about 1 1/2 cups)
• 1 1/2 cups unsweetened oat milk (or other unsweetened plant milk)?
• 1 tablespoon ground flaxseed (or 1 tablespoon chia seeds)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup chopped strawberries (fresh or frozen, thawed and drained)
• Optional: 1–2 tablespoons maple syrup or honey (to sweeten), 1/4 cup chopped nuts or seeds for topping, or 1/2 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C) and line an 8-inch (20 cm) baking dish with parchment or lightly grease it.
2. In a large bowl, whisk the oats, baking powder, cinnamon, and ground flaxseed so they’re evenly distributed.
3. In a separate bowl, mash the bananas until mostly smooth. Then stir in the oat milk and vanilla (if using) until combined.
4. Pour the wet mixture into the dry ingredients and stir until evenly mixed. Next, fold in about three-quarters of the chopped strawberries so they are distributed through the oats.
5. Spread the mixture into the prepared baking dish and top with the remaining strawberries and optional nuts or seeds.
6. Bake for 25 minutes, or until the edges are set and the center is only slightly soft. Meanwhile, let it cool at least 5 minutes before slicing.
7. Finally, slice into 4 portions and serve warm. Optionally drizzle with maple syrup or serve with plant-based yogurt.

Why This Breakfast Works

This recipe combines whole grains, fruit, and plant-based ingredients to create a filling, lower-saturated-fat breakfast. The oats and ground flaxseed add bulk and plant-based fiber, while banana and strawberries provide natural sweetness and vitamin-rich fruit. Because the recipe uses unsweetened plant milk and minimal added sugar, sodium and added sugars remain modest.

Substitutions and Variations

First, you can swap ingredients to suit what you have. For example, use almond, soy, or pea milk instead of oat milk. Additionally, substitute chia seeds for flaxseed in a 1:1 ratio. If you prefer a faster bake, quick oats can be used, although texture will be softer. Finally, frozen strawberries work well; thaw and drain them before folding in.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage and Reheating

Cool completely, then cover and refrigerate for up to 3–4 days. For longer storage, portion into airtight containers and freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, warm a single portion in the microwave for about 60–90 seconds, or reheat in a 350°F oven for 10–12 minutes until warmed through.

Explore the heart-conscious breakfast grain series

• Oatmeal and Heart Health
• Farina and Heart Health
• Grits and Heart Health
• 10 Things That Make a Breakfast Heart-Healthy