Baked Strawberry Oatmeal is a delicious and nutritious breakfast casserole made with old fashioned rolled oats, pure maple syrup, walnuts, bananas, and ripe strawberries. It's then topped with a sweet vanilla glaze and fresh strawberry sauce for an extra touch of sweetness. Enjoy this warm, delightful dish for breakfast, brunch, or even dessert!
Strawberry Baked Oats
Strawberry baked oats are an easy dish for those chilly winter mornings. This oatmeal recipe is a must-try, with its blend of warm flavors like maple syrup and vanilla blending with pieces of fresh fruit to keep you full and satisfied.
These baked oats have the best consistency! Think oatmeal casserole - set on the outside and soft and creamy in the center. Not dry or mushy, so it's a perfect balance.
It’s also completely customizable. You can switch the fruit for whatever is in season, like blueberries, bananas, or blackberries. Or make Pumpkin Baked Oatmeal for Fall or Chocolate Baked Oats any time of year.
One batch also serves nine, so you can have strawberry oats all week or serve it for a big family breakfast or brunch.
How to Make Baked Strawberry Oatmeal:
This oatmeal recipe takes no time at all to prep and you can make the optional vanilla glaze and strawberry sauce while it bakes.
See the recipe card below for the ingredient amounts and full instructions.
To Make the Oatmeal:
- Start by preheating your oven to 350°F and greasing a 9×9-inch baking dish.
- In a large mixing bowl, combine the oats, milk, eggs, walnuts, maple syrup, mashed banana, butter, vanilla, baking powder, and salt until combined.
- Then carefully fold in ¾ cup of diced strawberries.
- Pour the batter into the prepared baking dish and top with the remaining ¼ cup of strawberries.
- Bake the oatmeal for 30 to 40 minutes or until the center is almost set. It should be soft in the middle and not completely dry. If you prefer a drier baked oatmeal, continue baking for a few more minutes.
To Make the Strawberry Sauce:
- Place the strawberries and sugar into a medium saucepan and bring the ingredients to a boil.
- Stir occasionally until the sugar melts then reduce to a simmer. Continue to simmer for about 10 minutes.
- Remove from heat, add the lemon juice, and allow the mixture to cool slightly.
- Transfer the strawberry mixture to a heat-safe blender and process until smooth.
- Pour through a mesh sieve to remove any seeds. Drizzle over the baked strawberry oatmeal.
To Make the Vanilla Glaze:
- Add the powdered sugar, milk, and vanilla to a small bowl and whisk to combine. Start with less milk and only add more milk if needed until you reach the desired consistency.
- Drizzle the vanilla glaze over the oatmeal and enjoy!
Tips for Success:
- Use fresh, ripe strawberries for the best flavor and texture.
- Choose rolled oats instead of instant or steel-cut to create a creamy consistency.
- Toast the walnuts before adding them to the oatmeal mixture as it will enhance their flavors.
- Add a pinch of cinnamon or other spices to enhance the flavors of this dish.
- Incorporate a teaspoon of any fruit preserves you have on hand into your glaze for an extra hint of sweetness!
- Sprinkle some chocolate chips over the top during baking if desired for a layer of chocolate goodness.
- If you're serving the oatmeal right away, let it cool slightly so it has time to set.
- Top each serving with freshly made strawberry sauce or diced fruits like kiwi, banana, or blueberries.
- The strawberry sauce and vanilla glaze are optional but add a nice touch to this oatmeal.
Refrigerator: Store leftover baked oatmeal in the refrigerator for 4 to 5 days. It's best to store the glaze and strawberry sauce separately from the oatmeal.
Reheating: Reheating an individual serving in the microwave at half power until warmed through. Reheat an entire pan in the oven at 350°F until warmed through.
Why Are My Strawberry Baked Oats Soggy?
Assuming the ingredients were measured correctly, it could be for a couple of different reasons.
The oats may be underbaked and the liquid may not be completely absorbed.
Another reason could be that the oats began to absorb too much liquid before being baked. When this happens, the liquid can't be cooked out and the oatmeal is too wet or soggy.
It's important to bake the oats as soon as they're mixed with the other ingredients.
Why are My Baked Oats not Fluffy?
Our strawberry oatmeal isn't necessarily fluffy. It has baking powder which does provide a slight bit of fluffiness, but this oatmeal dish isn't going to be fluffy like a slice of cake.
Why Does the Oatmeal Look Underbaked Around the Strawberries?
The oatmeal may appear a little wet or soft around the strawberry pieces. This is due to the strawberries releasing liquid as they bake. As long as the oatmeal is baked through, that's fine!
Can You Use Frozen or Freeze Dried Strawberries?
Freeze-dried strawberries might work, but we haven't tested them in this recipe. Frozen strawberries are too wet as they bake, so they aren't a good option.
Fresh strawberries are our recommendation for the best outcome.
Recipe Card with Ingredient Amounts and Instructions
For the Oatmeal:
- 3 cups old-fashioned rolled oats
- 1 ¾ cup milk
- 2 large eggs
- ½ cup walnuts, chopped (optional)
- ⅓ cup maple syrup
- ⅓ cup banana mashed, about 1 medium banana
- ¼ cup unsalted butter, melted and cooled
- 2 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) baking powder
- ½ teaspoon(s) kosher salt
- 1 cup fresh strawberries, diced or sliced
For the Optional Strawberry Sauce:
- 14 ounces fresh strawberries, washed, hulled, and halved or quartered
- ½ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
For the Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2 to 4 teaspoon(s) milk, or heavy cream
- 1 teaspoon(s) vanilla extract
To Make the Oatmeal:
- Preheat the oven to 350°F, and grease a 9×9-inch baking dish. Set aside.
- In a large bowl, combine the oats, milk, eggs, walnuts, syrup, banana, butter, vanilla, baking powder, and salt. Carefully fold in ¾ cup of strawberries.3 cups old-fashioned rolled oats1 ¾ cup milk2 large eggs½ cup walnuts⅓ cup maple syrup⅓ cup banana mashed¼ cup unsalted butter2 teaspoon(s) pure vanilla extract1 teaspoon(s) baking powder½ teaspoon(s) kosher salt
- Pour the batter into the prepared baking dish, and top with the remaining ¼ cup of strawberries.
- Bake for 30 to 40 minutes until the center is almost set. It should be soft in the middle and not completely dry. If you prefer a drier baked oatmeal, continue baking for a few more minutes.
To Make the Strawberry Glaze (Optional):
- Place the strawberries and sugar into a medium saucepan and bring the ingredients to a boil. Stir occasionally until the sugar dissolves then reduce to a simmer. Continue to simmer for about 10 minutes.14 ounces fresh strawberries½ cup granulated sugar
- Use a wooden spoon to mashed the strawberries as the mixture cooks.
- After 10 minutes, remove the pan from heat and stir in the lemon juice. Allow the mixture to cool for several minutes, then transfer to a heat-safe blender. Process until smooth.1 tablespoon freshly squeezed lemon juice
- Pour the strawberry mixture through a mesh sieve. Refrigerate until ready to use.
To Make the Vanilla Glaze (Optional):
- In a medium bowl, whisk together the powdered sugar, 2 teaspoons of milk, and the vanilla. Add more milk to reach the desired consistency.1 cup powdered sugar1 teaspoon(s) vanilla extract
- Drizzle the baked oatmeal with strawberry sauce and vanilla glaze. Serve warm.
- Scroll up and see the post for tips, FAQs, and storage options.