There’s nothing better than a warm, cozy breakfast that’s easy to throw together and actually keeps you full. This strawberry baked oatmeal is packed with fiber, healthy fats, and just the right amount of sweetness, a breakfast that is also perfect for meal prepping. 

If you love starting your day with something hearty, comforting, and just a little bit sweet, this strawberry baked oatmeal is for you. It’s filled with whole grains, warming spices, and juicy strawberries, making it the perfect balance of nutritious and delicious. Plus, it comes together in one bowl, bakes up beautifully, and can even be prepped ahead for busy mornings. Whether you’re meal-prepping for the week or just need a fuss-free breakfast, this recipe has you covered.

While regular oats and overnight nights are one of my favorite go-to’s, baked oatmeal is hard to beat! 

Ingredients Needed

• Old-Fashioned Rolled Oats – A great source of fiber that keeps you full and gives the oatmeal a hearty texture.
• Cinnamon, Nutmeg & Cloves – These warming spices add a nice cozy flavor.
• Baking Powder – Helps the oatmeal bake up light and not too dense.
• Salt – Enhances the overall flavors and balances the sweetness.
• Cow’s Milk or Non-Dairy Milk – Adds moisture and creaminess; use any milk you prefer.
• Maple Syrup – A natural sweetener that gives a subtle caramel-like flavor.
• Eggs – Binds everything together and keeps the oatmeal from being crumbly.
• Extra Virgin Olive Oil – Adds healthy fats and keeps the oatmeal moist.
• Vanilla Extract – Rounds out the flavors with a touch of sweetness.
• Strawberries – Fresh or frozen, they add juicy bursts of flavor and vitamin C. Chopped Pecans (Optional) – A crunchy addition that brings healthy fats and extra texture.

How to Make Strawberry Baked Oatmeal

Preheat the oven to 375°F and lightly grease a 9-inch baking dish with oil spray.

In a large mixing bowl, stir together the oats, cinnamon, nutmeg, cloves, baking powder, and salt. If using pecans, mix those in as well.

In a separate bowl, whisk the milk, maple syrup, eggs, olive oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the strawberries, being careful not to mash them too much.

Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for about 45 minutes, or until the top is golden brown and the oatmeal is set in the center.

Let it rest for a few minutes before serving. Enjoy warm or let it cool completely for easy slicing and storage.

Helpful Tips

• Make ahead: Store leftovers in the fridge for up to five days and reheat with a splash of milk.
• For a firmer texture: Let the oatmeal cool completely before cutting into squares.
• Extra crunch and flavor: Toast the pecans before adding them for more nuttiness. 
• Adjust sweetness: Drizzle extra maple syrup on top if you prefer a sweeter bite.
• Frozen berries: If using frozen, defrost and drain any extra liquid.

Variations & Substitutions

• Swap the fruit: Try blueberries, raspberries, or diced apples instead of strawberries.
• Nut-free option: Omit the pecans or replace them with sunflower or pumpkin seeds.
• Dairy-free version: Use almond, oat, or coconut milk instead of cow’s milk.
• Gluten Free: use gluten-free oats instead of regular. 

Common FAQs 

Can I freeze baked oatmeal?
Yes! Let it cool completely, then slice and store individual portions in an airtight container. Reheat in the microwave or oven.

Can I use quick oats instead of rolled oats?
Quick oats will make the texture softer and less chewy, but they will still work.

What’s the best way to reheat leftovers?
Microwave a serving for 30-45 seconds, or warm in the oven at 350°F for 10-15 minutes.

Can I make this into muffins?
Yes! Pour the batter into a greased muffin tin and bake at 375°F for about 20-25 minutes, or until set in the center.

More Oatmeal Recipes to Try: 

• Overnight Oats with Protein Powder
• Oatmeal Cherry Bars
• Chocolate Baked Oats
• 4 Ingredient Oatmeal Cookies

Strawberry Baked Oatmeal

There’s nothing better than a warm, cozy breakfast that’s easy to throw together and actually keeps you full. This strawberry baked oatmeal is packed with fiber, healthy fats, and just the right amount of sweetness, a breakfast that is also perfect for meal prepping. 

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

• Optional: ½ cup chopped pecans toasted
• 2 cups old fashioned rolled oats
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• 1 teaspoon salt
• 14 ounces cow’s milk or non-dairy milk
• ¼ cup maple syrup
• 2 eggs beaten
• 2 tablespoons extra virgin olive oil
• 1 teaspoon vanilla extract
• 2 cups strawberries fresh or defrosted frozen, chopped

Instructions

• Preheat the oven to 375°F. Spray 9-inch baking dish with oil spray.
• In a bowl, mix pecans, oats, cinnamon, nutmeg, cloves, baking powder, and salt.
• In a second bowl, whisk together milk, maple syrup, eggs, oil, and vanilla.
• Add wet ingredients to dry ingredients and mix together. Add strawberries and fold into mixture.
• Pour into prepared baking dish.
• Bake 45 minutes until golden brown.

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