This strawberry baked oatmeal is such a delicious and satisfying breakfast. Filled with raw oats, flax seeds and juicy fresh strawberries, it makes for a nourishing breakfast that feels like a special treat!
This baked oatmeal is one of our favorite breakfasts to eat. The ingredients for making it are mostly what you would use to make regular oatmeal (well, maybe without the chocolate), but the result looks and tastes more like a cake. And who doesn’t want cake for breakfast?
You simply cannot go wrong with combining strawberries, chocolate and vanilla. Join chewy raw oats to these flavor and you will get the most exciting oatmeal you have ever had.
And what’s so great about baked oatmeal is that you can easily make it ahead of time to be able to enjoy on busy mornings. You can either prepare the mixture and transfer to the baked dish to cook later the next morning. Or cook it, store in the fridge and reheat when ready to eat.
Why you will love this strawberry baked oatmeal
- Easy to prepare
- Healthy and filling
- Can be made ahead and enjoyed on busy mornings
- Kid friendly
- Can be customized
Ingredients you will need
- Raw oats. Choose old fashioned or rolled oats style. Quick cooking doesn’t work as well since it can make your baked oatmeal lack in texture.
- Vegan milk. I like to use oat milk (I use the one from Oatly), but feel free to use other type as well as homemade (try it with homemade strawberry almond milk, yum!)
- Coconut oil. Either refined or not will work, although unrefined will add a coconut flavor. The oil needs to be in a liquid form to facilitate combining the ingredients together (simply melt in the microwave).
- Ground flax seeds. This will help bind the baked oatmeal together by replacing eggs. You can buy already ground flax seeds or grind them yourself using a high speed blender.
- Maple syrup. You can also use other liquid form sweetener like agave nectar.
- Pantry ingredients. Baking powder, vanilla extract and salt.
- Fresh strawberries. This recipe is at its peak when the berries are in season, but I also make this recipe using the larger Californian Strawberries.
- Dark chocolate. They are optional, but combines so well with the vanilla flavors and strawberries.
How to make this strawberry baked oatmeal
- Dry ingredients: In a large bowl, combine the oats, ground flax seeds, baking powder and salt.
- Wet ingredients: In a medium size bowl, combine the melted coconut oil, milk, maple syrup and vanilla extract. I usually start by melting the coconut oil in the microwave, then add the other ingredients. If your milk and maple syrup are very cold, it may cause the coconut oil to harden a bit, but that’s fine!
- Combine the wet and dry ingredients with the chopped strawberries and dark chocolate.
- Transfer to a 9 x 9 inch baking dish and cook in the oven.
Watch how to make it
Customize this baked oatmeal recipe
- You can easily change up the fresh fruits you are using. Try making this dish with blueberries, raspberries, pitted and sliced cherries or peaches.
- Add nuts like chopped almonds or pecans to add extra healthy fats, protein and texture.
- You can reduce the amount of sugar in this recipe by adding less or omitting all together the chocolate.
When just out of the oven, baked oatmeals are softer and best served on a plate to eat with a spoon. It is delicious with a splash of cold vegan milk on top of the warm oatmeal. And on very special morning, I’ll even top it with whipped cream.
After resting for a while, the baked oatmeal will set and hold well together. When I serve the leftovers, I actually cut them in squares and we eat it simply by holding the pieces just like a bar. They make for a perfect grab and go breakfast!
- Vegan milk
- Drizzle of almond or peanut butter (whisk it with a little milk to make it more drizz-able)
- If eating for dessert, add whipped cream and a drizzle of melted chocolate
Cover the leftovers and store in the fridge for up to 4 days.
I love eating the leftovers cold, but you can also reheat it in the microwave.
Other oatmeal breakfast recipe you might like
- How to make overnight oats
- Pumpkin overnight oats
- Barley and oats breakfast bowl
- Oatmeal raisin bars with pear
- Sweet potato granola
- Matcha oatmeal with chocolate
I hope you will love this baked oatmeal as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was.
Strawberry baked oatmeal with chocolate
- 3 cups rolled oats
- 2 tbsp ground flax seeds
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut oil liquid (melt it in the microwave if necessary)
- 2 1/2 cup vegan plain milk
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 2 cups fresh strawberries chopped
- 1/2 cup vegan dark chocolate chips
- Pre-heat the oven at 375°.
- In a large bowl: combine the oats, flax seeds, baking powder and salt. Set aside.
- In a medium bowl, combine the melted coconut oil, milk, maple syrup and vanilla extract. The coconut oil might harden after adding the cold ingredients, that's fine!
- Add the wet ingredients to the oat mixture and stir to combine.
- Add the chopped strawberries and chocolate chips and stir.
- Transfer to a 9 x 9 baking dish and make sure to distribute evenly the oats and liquid. Cook, uncovered, for 40 minutes.
- Take the baked oatmeal out of the oven and let it sit for at least 10-15 minutes before cutting and eating. Store in the fridge for up to 4 days.
- When just cooked, the baked oatmeal has a softer texture and is best eaten with a spoon. As it cools down in the fridge, it will set even more and the texture will change and the baked oatmeal is firmer and holds well.
- Top with coconut whipped cream, more fresh strawberries and a drizzle of melted chocolate if desired.
- This baked oatmeal can also be made with blueberries, raspberries, peaches and pitted and sliced cherries.