baking · breakfast · cooking · Gluten-Free

Strawberry Banana Baked Oatmeal

Every summer I dehydrate strawberries – wash, dry, and slice. Dry at 135° till not sticky/wet feeling. Store in mason jars. And come Fall, they are perfect in baked oatmeal! Strawberries and banana are like cinnamon and vanilla together, warm and nourishing for breakfast.

Strawberry Banana Baked Oatmeal


  • 3 cups rolled oats, gluten-free if needed
  • ½ cup honey or maple syrup
  • ¾ cup dried strawberries
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk beverage
  • 3 large eggs
  • ½ cup mashed banana (about 2 small)
  • 2 tsp pure vanilla extract


Preheat oven to 350°, lightly spray a 9×13″ baking dish.

In a large mixing bowl combine the oats through baking powder.

Add the milk, eggs, pumpkin, and vanilla in a small bowl.

Pour over the dry, and mix well.

Spread mixture into prepared baking dish.

Bake for 40 minutes.

Serve warm, or cool and refrigerate. To reheat, microwave for 45 seconds to a minute.


To make vegan, leave out the eggs and use 3 tablespoons ground flax-seed and 9 tablespoons water, beaten together to make flax “egg”. Swap maple syrup for the honey.

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