Strawberry Baked Oatmeal

Strawberry baked oatmeal feels comforting and practical. You get the sweet flavor of fresh strawberries baked into hearty oats.

It holds together like a soft bar you can slice. You can make it once, keep it in the fridge, and have breakfast all week.

I started making this during strawberry season. There were always more berries than I could eat fresh.

Blending some berries into the milk gives gentle strawberry flavor. Folding in chunks of fruit adds juicy bites throughout.

It tastes familiar, a bit like those strawberries and cream packets you maybe grew up with. Still, it’s fresher and more satisfying.

You’ll see how easy it is to put together. You can adjust it to fit your taste or what you already have.

Whether you want a quick weekday option or a dish to share at brunch, this baked oatmeal fits in.

Why You Will Love Strawberry Baked Oatmeal

You’ll appreciate how simple this recipe is. The steps are quick, and you don’t need fancy equipment.

It goes from bowl to oven in about 15 minutes. This dish works well as a healthy breakfast that feels filling but not heavy.

Oats provide fiber, strawberries add sweetness, and a bit of butter or oil brings balance. You can enjoy it warm or reheat slices during the week.

It holds its shape, so it’s easy to pack for work or school. What makes it stand out is how flexible it is.

Swap the nuts for seeds, use any milk, or add extra fruit. Each batch can feel different but still reliable.

A few reasons you might love it:

• Easy prep: Mix in one bowl, bake, and serve.
• Nutritious: Whole grain oats, fresh fruit, and protein from eggs or milk.
• Make-ahead friendly: Store in the fridge and reheat when needed.
• Customizable: Adjust the sweetener, nuts, or spices to your taste.

If you like recipes that save time and reduce stress, this one fits right in. Breakfast feels homemade but doesn’t require standing over the stove.

How To Make Strawberry Baked Oatmeal

You can make strawberry baked oatmeal with pantry staples and fresh fruit. Just mix the dry and wet ingredients, bake, and serve warm or cold.

Ingredients

You don’t need anything fancy for this dish. Rolled oats give structure, while milk or a plant-based option keeps it moist.

Here’s what you’ll want to gather:

• Rolled oats (old-fashioned, not instant)
• Fresh or frozen strawberries (sliced)
• Eggs or a flax egg for a vegan option
• Milk of your choice (dairy, almond, oat, or coconut)
• Maple syrup or brown sugar for sweetness
• Vanilla extract for flavor
• Cinnamon and baking powder for balance and rise
• Optional: walnuts, almonds, chia seeds, or shredded coconut for texture

I like to mix fresh strawberries with a drizzle of maple syrup before folding them in. It brings out their natural sweetness.

Instruments

You don’t need special tools. Most kitchens already have what’s required.

Make sure you have:

• A medium or large mixing bowl
• A sturdy spoon or spatula
• An 8×8-inch baking dish or similar
• Measuring cups and spoons
• Cooking spray or a thin layer of coconut oil to coat the dish

If you want individual servings, use a muffin tin. Just grease it well so the oats don’t stick.

Step-By-Step Instruction

Preheat your oven to 350°F (175°C). Grease your baking dish with coconut oil or spray.

In a mixing bowl, whisk together the eggs (or flax egg), milk, vanilla extract, maple syrup, and a pinch of cinnamon. Stir until combined.

Add the rolled oats, baking powder, and any extras like chia seeds or nuts. Mix gently so the oats are coated.

Fold in the sliced strawberries last. Pour the mixture into your prepared dish and spread it evenly.

Bake for about 25–30 minutes, or until the top looks golden and the center feels firm. Let it cool for a few minutes before slicing.

You can enjoy it warm or chill it for a grab-and-go breakfast.

Tips & Tricks

I’ve learned a few tricks that make baked oatmeal better every time. These small steps can save you from dry edges or mushy centers.

Use the right oats. Rolled oats hold their shape and give a chewy texture. Quick oats can make it too soft, while steel-cut oats need longer and often don’t set well.

Don’t skip resting time. Let it cool for at least 10 minutes before slicing. This helps it firm up so you can cut neat squares.

Try different fruits. Swap strawberries for peaches or bananas if you like variety. Peach baked oatmeal tastes light and sweet. Banana baked oatmeal makes it more moist and naturally sweet.

Mix in extras carefully. A handful of nuts, seeds, or chocolate chips can add flavor and texture. Fold them in gently so the batter doesn’t get overmixed.

Plan ahead. You can assemble the mixture the night before and store in the fridge. In the morning, bake it fresh.

Reheat the smart way. Warm slices in the oven for the best texture. Or use the microwave if you’re short on time.

Ingredient Substitute

Sometimes you may not have every ingredient on hand. That’s okay. I’ve swapped things many times and it still turns out great.

If you don’t have almond milk, use soy milk or dairy milk. Both give a creamy texture. Soy milk adds a bit more protein.

Cashew milk also works if you want a milder flavor. For fruit, fresh berries are best, but frozen strawberries work too. Thaw and drain them first so your oatmeal doesn’t turn soggy.

You can replace the eggs with a flax or chia “egg” to keep it vegan. Mix 1 tablespoon of ground seeds with 2½ tablespoons of water. Let it thicken before adding.

If you like more richness, add a spoonful of peanut butter or another nut butter. Cashew butter is mild, while almond butter gives a roasted taste. These boost flavor and add protein.

Sweeteners are flexible. If you don’t have maple syrup, use honey, agave, or a sugar-free option. Each one changes the taste a bit, so pick what you like.

What To Serve With Strawberry Baked Oatmeal

You can enjoy strawberry baked oatmeal on its own. Pairing it with the right sides makes breakfast more balanced.

I often set out a few simple options so everyone can build their plate. A few of my favorite pairings:

• Greek yogurt for extra protein and creaminess
• A drizzle of maple syrup for sweetness
• Fresh fruit such as bananas, blueberries, or extra strawberries
• Nut butter for richer flavor and healthy fats
• A sprinkle of granola for crunch

If you want something more layered, try a quick yogurt parfait. Cut a square of oatmeal, spoon yogurt on top, and add berries or nuts.

Warm drinks go well with it. A cup of coffee, tea, or warm milk balances the oats and fruit.

When serving for brunch, add eggs on the side or a small green salad. Your baked oatmeal becomes part of a bigger spread without much extra effort.

How To Store Strawberry Baked Oatmeal

Leaving baked oatmeal out too long makes it spoil quickly. Strawberries add extra moisture, so you’ll want to store it right.

Let the oatmeal cool to room temperature before storing. This prevents condensation, which can make it soggy.

For short-term storage, the fridge works best. Place your oatmeal in an airtight container and refrigerate within two hours. It will last about 3–5 days.

If you want to keep it longer, freezing is a good option. Slice the oatmeal into portions, wrap each piece, and place them in a freezer bag or container.

Here’s a quick guide:

• Fridge: 3–5 days in an airtight container
• Freezer: Up to 3 months when wrapped and sealed

When you’re ready to eat, reheat from the fridge in the microwave with a splash of milk or water. From frozen, thaw overnight or warm it straight from the freezer in the oven at 350°F.

This storage routine makes it easy to enjoy baked oatmeal all week.

Nutritional Value

Strawberry baked oatmeal gives you a cozy, energizing breakfast. The oats, milk, and strawberries bring carbs, protein, and fiber together.

One serving usually sits at 300–320 calories. That’s pretty solid for a filling morning meal.

You’ll get protein from both oats and milk. Strawberries toss in vitamin C and some natural sweetness.

Here’s what you can expect in a bowl:

• Calories: about 314
• Carbohydrates: 55g (mostly oats and fruit)
• Protein: 14g
• Fat: 6g
• Fiber: 8g
• Sugar: 23g (natural and added)

There’s a handful of vitamins and minerals, too:

• Calcium: 33% of daily value
• Iron: 23%
• Potassium: 15%
• Vitamin C: 95%
• Vitamin B12: 54%
• Magnesium: 22%

Oats fill you up with fiber. Strawberries bring antioxidants and a bright, sweet flavor.

You can swap in reduced-fat milk or dairy-free milk. That’ll lower the fat but keep the nutrition.

If you like meal prep, this oatmeal keeps well in the fridge. It reheats fast, so it’s ready when you need it.