Strawberry Banana Oatmeal Bake

I'm pretty much obsessed with oatmeal. One of my favorite things about it is the versatility. From eating it the old fashioned way in a bowl, making oatmeal breakfast cookies, overnight oats in a mason jar, and now I've recently gotten hooked on making oatmeal bakes in the oven with lots of delicious fruits and toppings.

Oatmeal has many health benefits as long as you don't overload it with excess sugar. Its a great source of fiber, its loaded with vitamins and minerals, its rich in antioxidants, and it can even help lower cholesterol and stabilize blood sugar.

I tried this new strawberry banana oatmeal bake recipe and instantly fell in love! It includes some hormone friendly ingredients and tastes amazing. You've got some egg for protein (you can make it vegan by using ground flax), coconut oil for some good fat, and cinnamon for help with blood sugar control. The recipe calls for maple syrup and I use this alternative from NuNaturals which has no sugar. Use gluten free baking powder and oats to make the recipe gluten free. Check the recipe below:


2 cups rolled old fashioned oats

1/4 cup pure maple syrup

1 tsp baking powder

1 tsp cinnamon

2 cups almond milk

1 large egg (or 1tbsp ground flaxseed to make vegan)

2 tbsp coconut oil

2 tsp pure vanilla extract

2 ripe bananas (one mashed, one sliced)

1 1/2 cups fresh quartered strawberries (divided)

1/4 cup chocolate chips, divided (optional) *can be made vegan with vegan chocolate chips)

cooking spray

additional strawberries and bananas if you'd like to add extra toppings.


Preheat oven to 375 degrees

In a large bowl mix together oats, baking powder, and cinnamon.

Add in almond milk, maple syrup, egg (or flaxseed), coconut oil, vanilla, and 1 mashed banana. Stir to combine.

Fold in 1 cup of strawberries, 1/2 of your banana slices and 1/2 of your chocolate chips if you are using them.

Spray an 8" baking pain with cooking spray and pour in the mixture.

Bake for 50-60 minutes and let stand and cool for a few minutes.

I love slicing it up in sections so I can ration it out for my breakfast each day of the week. I add a bit of almond milk over the top along with more delicious!