My family loves this strawberry banana oatmeal for a healthy breakfast. This 2 minute microwave oatmeal and eggs is a great quick option, but if you don’t even want to bother with gathering the ingredients and mixing, baked oatmeal is the way to go! Bake over the weekend or whenever is most convenient for you, and now you have an easy breakfast ready when you are! This strawberry baked oatmeal recipe is adapted from my ever-so-popular one pot vegan baked apple oatmeal and you are so going to love the addition of strawberry milk! And if you heart the strawberry and banana combination, be sure to try these strawberry pancakes and strawberry banana milkshake also!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Step-by-Step Instructions
Serving Suggestions
This baked oatmeal can be enjoyed as-is or with cold milk poured over the top. To take it to the next level, top the oats with
Peanut butter or almond butter (be sure to thin out for babies) A drizzle of pure maple syrup or honey (not for babies under 1) Date syrup – a great no added sugar option for babies and toddlers Yogurt Nuts (almonds, walnuts, pecans) – be sure to finely ground or chop for babies and young toddlers
Storage
I like to slice leftover baked oatmeal into individual portions and store in an airtight container for 4-5 days in the refrigerator. Oatmeal will thicken in the refrigerator so if you want to enjoy it porridge-style with a spoon, adding milk can help loosen the oats when reheating. To freeze, cut into desired portions, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months. Reheat in the microwave at 30 second intervals for 1-2 minutes or in the oven at 350°F for 5-10 minutes. You can also enjoy cold or at room temperature.
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