Begin your day on the right note with this delicious Baked Strawberry Oatmeal. This is a make-ahead breakfast that the whole family will love. The Baked Oatmeal is rich in nutrients, with fragrant, fresh strawberries, chia seeds and milk added to the rolled oats. They are all mixed together in one bowl, and gently sweetened with maple syrup. It is so easy to make that it's suitable for busy weekdays.
Made this so many times and it is always a hit! Didn't have strawberries this time round so swirled in some nectarine jam (also from this site) and it was divine. 💞
- Laura
Why You'll Love This Recipe:
- You just need a few simple ingredients, all of which are readily available.
- It is an easily made breakfast that is egg-free, nut-free, refined sugar-free and vegan. Use certified gluten-free oats if required.
- Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
- This is a great recipe for meal prep. For busy weekday mornings, it is a great advantage to have breakfast ready to go.
- The Baked Oatmeal is almost cake-like but with texture from the rolled oats, complemented by the sweet, slightly tangy flavour of strawberries, but in breakfast form.
- No culinary skill is required - you just combine all the ingredients in one bowl, add to an ovenproof dish and bake.
It is the perfect stress-free breakfast to serve at a brunch party. Just make it ahead of time and reheat to serve.
Recipe Inspiration: I absolutely love to make my Baked Oatmeal Recipes. This strawberry version is one of our favourites, and we love the hint of lemon zest. This is one of our favourite breakfasts.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Rolled Oats: use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre.
- Chia seeds: these little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white.
- Baking powder: is a raising agent which helps lift and lighten the Baked Strawberry Oatmeal.
- Strawberries: I have used fresh strawberries, sweet, juicy and full of flavour; they perfectly complement the mellow oatmeal.
- Milk: use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don't need the oats to be vegan.
- Maple syrup: we use a small amount to sweeten the Baked Oats. If you prefer more sweetness, you could add extra maple syrup when serving.
- Vanilla: use vanilla that is naturally extracted, in preference to one which is artificially flavoured.
- Lemon zest: adds a bright note. Be sure to just remove the yellow flesh and not the bitter white pith.
- Coconut oil: to lightly grease the baking dish.
Variations:
Chocolate chip: would be a good addition.
Lemon zest: orange zest would be a great alternative.
How to Make Strawberry Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Slice your strawberries:
Slice your strawberries into 3 or 4 pieces, depending on their size.
2 - Prepare the dry ingredients:
In a large bowl, add the oats, chia and baking powder. Stir to combine.
3 - Add the wet ingredients:
To the dry ingredients, add the milk, maple syrup, vanilla and lemon zest.
4 - Combine with the strawberries:
Lastly, add ¾ of the sliced strawberries.
5 - Fold through the mixture:
Fold through the strawberries until just combined.
6 - Add to the baking dish:
Pour the mixture into your greased baking dish, and top with the remaining strawberries.
Bake in your preheated oven for approximately 35 minutes. Remove from the oven, and rest for 10 minutes before serving.
Hint: grease your baking dish well so you're easily able to remove the baked oatmeal.
Tips for Success, Storage and FAQs:
It is important to not overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions - except for adding the baking powder - cover the bowl of oat mixture with clingfilm and place in the fridge for eight hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Strawberry Oatmeal in the fridge in an airtight container for up to four days. Reheat them as described below.
Yes, when cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the Baked Oatmeal breakfast bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 - 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Top Tip:
This simple recipe is ideal for an easy breakfast. When you're adding the mixture to your greased baking dish, try to evenly distribute the strawberry pieces.
Serving Suggestions:
Enjoy the Baked Strawberry Oatmeal as it is, or add toppings to suit your taste.
For this recipe, I like to use a topping of plain yoghurt for extra creaminess and flaked almonds for texture. Use coconut yoghurt to keep the oats vegan.
You could also try:
- Toasted shredded coconut.
- Additional fresh strawberries.
- Chopped pecans or walnuts.
- A sprinkle of orange zest.
This Baked Strawberry Oatmeal is both nourishing and easy to make, ideal for meal prep. Keep some in the fridge or store some in the freezer. This baked oatmeal bars are great to have on hand and are certain to become a family favourite and regular addition to breakfast. They are versatile; eat them warm or cold, with or without toppings.
I hope that you will enjoy this easily made Baked Strawberry Oatmeal. I would love to hear from you when you have given it a try!
Alex xx
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Baked Strawberry Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 300 g (10.5 oz) fresh strawberries - divided See Note 1
- 2 ¼ cups (180 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 2
- 1 teaspoon baking powder
- 2 ¼ cups (560 ml) oat milk - dairy, soy or nut milk can be used. See Note 3
- ¼ cup (60 ml) maple syrup
- 2 teaspoon vanilla extract
- 2 teaspoon lemon zest
- coconut oil - for greasing the baking dish.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- Slice each strawberry into 3 or 4 pieces, depending on their size.
- In a large bowl, add the rolled oats, chia seeds and baking powder, and stir.
- To the oats, add the milk, maple syrup, vanilla and lemon zest and mix again until everything is well combined.
- Add ¾ of the strawberries and stir.
- Pour the mixture into your baking dish and top with the remaining strawberries, ensuring they are evenly distributed.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Strawberries: I have used fresh strawberries, but you could also use frozen. You may need to add 5 minutes to the cooking time. The oatmeal may be a little flatter but will taste delicious all the same.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Toppings: the toppings are optional (and are not included in the nutritional information).
- Storage: store the Baked Strawberry Oatmeal in the fridge in an airtight container for up to four days.
- Freezing: allow the oatmeal to cool, then cut into 6 bars. Wrap each piece in cling wrap and then in foil or place in an airtight container to prevent them from drying out. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
- Reheating: place the baked oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15-20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Laura says
Made this so many times and it is always a hit! Didn’t have strawberries this time round so swirled in some nectarine jam (also from this site) and it was divine. 💞
Alexandra Cook says
Thank you so much, Laura.
So thrilled to hear this. Alex xo
Erin says
Getting ready to send the kids back to school - this will make breakfast a breeze! It's delicious and something the whole family likes - will make again.
Alexandra says
Hi Erin, thank you for your lovely comments on the Baked Strawberry Oatmeal. I am delighted to hear that it is enjoyed by the whole family. 🙂