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Baked Strawberry Oatmeal

This recipe for Baked Strawberry Almond Oatmeal is a delicious spin on regular oats. Similar to bread pudding, oats, milk and eggs bake up into a soft yet firm texture, dotted with fresh strawberries throughout.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 177kcal
Author Michelle


  • 2 large eggs
  • 1 C almond milk or any milk you like
  • 1 teaspoon vanilla extract or almond extract
  • 3 tablespoon maple syrup
  • 2 bananas mashed
  • 2 C rolled oats
  • 2 tablespoon vegetable oil or any neutral vegetable oil
  • ½ teaspoon cinnamon ground
  • teaspoon sea salt
  • 1 C fresh strawberries sliced
  • ¼ C flaked almonds


  • Preheat the oven to 350°F/177°C.
  • In a large bowl, whisk together the eggs, milk, vanilla and maple syrup. 
  • Add in the mashed banana.
  • Next, add in the rolled oats, vegetable oil (or butter), cinnamon and sea salt. Give everything a good mix.
  • Lightly oil a baking pan (I used a 9" by 6") and pour in about half of the oat mixture.
  • Add half of the strawberries over the oat mixture.
  • Pour in the remaining oat mixture on top and add the remaining strawberries.
  • Sprinkle flaked almonds on top. 
  • Bake at 350°F/177°C for 35-40 minutes, or until the oats are springy to the touch (or a toothpick inserted in the centre comes out clean). 
    The edges will appear brown and the oats should be slightly puffy. 
  • Let cool before slicing into bars or squares.


These can be individually portioned and stored in the freezer for up to 3 months.


Calories: 177kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 271mg | Fiber: 4g | Sugar: 10g | Vitamin A: 81IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 1mg