Strawberry Banana Baked Oatmeal with Chocolate Chips

I wanted to re-share a delicious baked oatmeal recipe with you that I’ve been for YEARS. In fact, I first shared this recipe back in 2017, so you know I had to give it a little glow up with new photos and even better tips and tricks.

This is my strawberry banana baked oatmeal with chocolate chips that basically tastes like chocolate covered strawberries or a banana split. I say life’s too short not to enjoy a breakfast that tastes like dessert. Don’t you agree?!

Get all of my baked oatmeal recipes

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Ingredients in strawberry banana oatmeal bake

There’s nothing better than warm oatmeal and this recipe is perfectly sweet. Here’s what you’ll need to make it:

• Banana: this gives the baked oatmeal natural sweetness and cozy banana flavor. Make sure to use EXTRA ripe bananas!
• Eggs: you’ll need eggs to help the oatmeal stay together. It also adds a little boost of protein!
• Milk: I like to use unsweetened vanilla almond milk in this recipe for a little extra flavor but feel free to use any milk you have on-hand.
• Oil: you’ll need a little fat from coconut oil to give the baked oatmeal moisture.
• Oats: we’re using rolled oats as the base, and you can absolutely use gluten free rolled oats.
• Baking staples: don’t forget the baking powder, vanilla extract, salt, and a pinch of cinnamon.
• Mix-ins: you’ll love the juicy bites of strawberry and melty chocolate chips in this baked oatmeal. Feel free to use mini or regular chocolate chips, and/or dairy-free chocolate chips to keep the baked oatmeal dairy-free.

Make this baked oatmeal your own

There are a few easy ways to customize this strawberry banana baked oatmeal:

• Choose your fruit. I think raspberries or blueberries would also be delicious in here!
• Swap the oil. If you don’t have coconut oil (or want to keep the oatmeal nut-free) simply use butter, vegan butter, or ghee.
• Skip the chocolate. You can absolutely omit the chocolate chips if you’d like, or even swap them for crunchy walnuts.

Can I use other oats?

I would not recommend using quick cooking oats or steel cut instead of the rolled oats because your baked oatmeal will have a different texture.

Can I make it vegan?

I haven’t tested a a vegan version of this strawberry banana baked oatmeal, but if you’d like, you can try swapping the eggs for flax eggs. Then be sure use vegan/dairy-free chocolate chips as well.

A note on sweetness

If you like a sweeter baked oatmeal, feel free to add a little pure maple syrup! I always find that the extra ripe bananas, juicy strawberries, and chocolate chips make it sweet enough, but everyone’s sweetness preferences are different.

Strawberry banana baked oatmeal in 4 easy steps

1. Prep your pan. Preheat your oven to 350 degrees F. Spray a 9×9 pan with nonstick cooking spray.
2. Mix the wet ingredients. In a large bowl, mix together all of your wet ingredients until they’re nice and smooth.
3. Add the dry & mix-ins. Next add in your rolled oats and baking staples, then gently fold in the strawberries and chocolate chips.
4. Bake, top & devour. Pour the mixture into your prepared pan, and bake until slightly golden on the edges. Serve warm with your fav toppings and enjoy!

My favorite ways to serve this strawberry banana baked oatmeal

• With a drizzle of peanut butter, almond butter, or even my Homemade Salted Maple Pecan Butter, plus a sprinkle of sea salt
• With a dollop of homemade whipped cream for that true banana split flavor
• In a bowl with milk poured over the top (like cereal!)

How to store, freeze & reheat baked oatmeal

• To store: cover your cooled pan of baked oatmeal with tinfoil, then transfer to the refrigerator for up to 3-4 days. Reheat individual slices in the microwave for 30-60 seconds. I like to individually store slices in airtight containers for quick, on-the-go breakfasts.
• To freeze: cut the cooled oatmeal into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

More oatmeal recipes you’ll love

• Lemon Poppy Seed Blueberry Baked Oatmeal
• Cottage Cheese Banana Oatmeal Protein Pancakes
• Brown Butter Strawberry Baked Oatmeal
• Almond Butter, Strawberry & Banana Overnight Oats
• Oh So Fluffy Vegan Banana Oatmeal Muffins

Get all of my oatmeal recipes here!

I hope you love this delicious, easy strawberry banana baked oatmeal! If you make it I’d love for you to leave a comment and a rating letting me know how you liked it. I greatly appreciate it – xoxo!

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Easy Strawberry Banana Baked Oatmeal Recipe

5 from 36 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 6 servings

Incredible strawberry banana baked oatmeal with melty chocolate chips in every bite. This easy, freezer-friendly strawberry banana baked oatmeal is the perfect meal prep breakfast and is extra delicious with a drizzle of peanut butter or almond butter! Kid-friendly and a guaranteed hit with the whole family.

Ingredients

• 1 cup mashed banana (from about 3 medium ripe bananas)
• 2 large eggs, at room temperature
• 1 ½ cups (360g) unsweetened vanilla almond milk (or sub any dairy free milk)
• Optional: 2 tablespoons pure maple syrup
• 2 tablespoons melted and cooled coconut oil (or sub melted butter or melted ghee)
• 1 teaspoon vanilla extract
• 2 ½ cups (238g) old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup diced fresh strawberries
• ¼ cup (45g) mini chocolate chips (dairy free if desired), plus 2 tablespoons for sprinkling on top

Instructions

• Preheat oven to 350 degrees F. Spray a 9x9 pan with nonstick cooking spray.
• In a large bowl mix together mashed banana, eggs, almond milk, pure maple syrup (if using), coconut oil, and vanilla until mostly smooth.
• Next add in rolled oats, baking powder, cinnamon and salt until well combined. Finally gently fold in diced strawberries and chocolate chips.
• Pour mixture into prepared pan and smooth top. Evenly sprinkle 2 tablespoons mini chocolate chips on top. Bake for 25-35 minutes until edges start to become slightly golden brown. Cool for 10 minutes, then cut into 6 slices. Serve warm with a tablespoon of almond butter or peanut butter. This is also wonderful served warm in a bowl with a little milk poured in or vanilla yogurt on top.

Recipe Notes

To meal prep: Wait until oatmeal cools down, then cut into 9 squares and put into meal prep containers with a tablespoon of almond butter on top.

To freeze & reheat: Once the baked oatmeal has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

Nutrition

Serving: 1servingCalories: 195calCarbohydrates: 27.4gProtein: 5.3gFat: 8gSaturated Fat: 3.3gFiber: 4.1gSugar: 9.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on December 18th, 2017, republished on May 14th, 2020, and republished on April 24th, 2025.