Strawberry Baked Oatmeal Recipe for Make-Ahead Breakfast

Strawberry Baked Oatmeal is an ideal weekday breakfast. Whole-grain oats, sweet strawberries and a touch of brown sugar create a grab-and-go dish that’s delicious hot or cold.

Having a ready-made breakfast makes mornings easier, especially with little ones. This Strawberry Baked Oatmeal is made from common pantry and fridge staples plus frozen berries, so it’s simple to assemble and stores well for busy mornings.

Baking the oats helps them hold together, making portions easy for small hands and less messy than a bowl of loose oatmeal. Reheat a square for about 20 seconds to reach a perfect temperature for a hungry toddler while you finish your coffee.

INGREDIENTS

• Oatmeal – 2 cups old-fashioned oats.
• Brown Sugar – ½ cup for a mild sweetness.
• Cinnamon – 1 tsp.
• Baking Powder – 1 tsp.
• Salt – ¼ tsp.
• Milk – 2 cups. Whole milk gives a richer result, but 1% or 2% works fine.
• Eggs – 2 large eggs.
• Vanilla Extract – 1 tsp.
• Butter – 2 tbsp, melted and slightly cooled.
• Strawberries – 2 cups frozen sliced strawberries (see tips below).

Tips on using frozen strawberries to make baked oatmeal

Partially thaw frozen sliced strawberries in the microwave for about one minute, then drain any excess juice before assembling. Whole frozen strawberries can also be used, though their color may change slightly during baking.

Assembling Strawberry Baked Oats

1. Preheat oven to 375°F and lightly grease a 2‑quart (or 13″ x 7.5″) baking dish.
2. Layer 1 cup of sliced strawberries in the baking dish.
3. In a bowl, combine the dry oat mixture: oats, brown sugar, cinnamon, baking powder and salt. Spread this mixture evenly over the strawberries.
4. In a separate bowl, whisk together milk, eggs, vanilla and melted butter. Pour the wet mixture over the oats and strawberries.
5. Top evenly with the remaining sliced strawberries.
6. Bake for 35–40 minutes, then cool slightly before serving.

Optional Add-Ins

• Chopped pecans or walnuts for crunch.
• Ground flaxseed or chia seeds for extra fiber.
• Frozen mixed berries as an alternative to strawberries.

Serving and Storage

Serve warm or cold. Plain Greek yogurt makes a great topping, and some enjoy it as a lighter dessert. After cooling, cut the baked oatmeal into squares and store in an airtight container in the refrigerator for up to five days. Extra portions freeze well—thaw and reheat as needed.

📖 Recipe

Strawberry Baked Oatmeal

Whole-grain oats, juicy strawberries and a hint of brown sugar combine for this grab-and-go breakfast that can be enjoyed hot or cold.

Prep Time 5 mins

Cook Time 35 mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

• 2 cups Old-Fashioned Oats
• ½ cup Brown Sugar
• 1 tsp. Cinnamon
• 1 tsp. Baking Powder
• ¼ tsp. Salt
• 2 cups Milk
• 2 Eggs
• 1 tsp. Vanilla Extract
• 2 Tbsp. Butter, melted and slightly cooled
• 2 cups Frozen Sliced Strawberries

Instructions

1. Preheat oven to 375°F and lightly grease a 2‑quart or 13″ x 7.5″ baking dish.
2. Stir together oats, brown sugar, cinnamon, baking powder and salt in a medium bowl.
3. In a separate bowl, whisk milk, eggs, vanilla and melted butter until combined.
4. Layer 1 cup sliced strawberries in the baking dish. Spread the dry oat mixture evenly over the strawberries, then pour the wet mixture on top. Finish with the remaining sliced strawberries.
5. Bake 35–40 minutes, then cool slightly before serving.

Keyword oatmeal, strawberry, toddler approved

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Cheers,

More healthy breakfast recipes you might also like:

• Pear and Sour Cream Muffins
• Whole Wheat Flax Waffles
• Healthy Banana Pancakes
• Protein Oatmeal