Breakfast · ALWAYS FREE
Strawberry & banana baked oatmeal
A gently sweet, sliceable oat bake with strawberries, ripe banana and a soft set center.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 350°F (175°C). Use 0.0705 oz oil to coat an 8-inch (20 cm) square baking dish. Stir the oats, baking powder, cinnamon and salt together.
- Whisk the milk, eggs, mashed banana, maple syrup and remaining 0.282 oz oil in another bowl. Stir into the oat mixture until every oat is moistened.
- Fold in the sliced banana and strawberries. Spread evenly in the dish, distributing fruit rather than leaving a wet pile in the center.
- Bake for 35–40 minutes until the center is set with no liquid egg mixture and reaches 160°F (71°C). If necessary, bake a little longer, checking at 3-minute intervals.
- Rest for 10 minutes before cutting into six equal portions. Refrigerate leftovers promptly at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 246 kcal
- Protein
- 8.6 g
- Total carbohydrate
- 37.8 g
- Total fat
- 7.4 g
- Total sugars
- 12.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; roll/latke/meatball counts are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3Why it’s in this collection
- Vegetarian: Complete ingredient review of Strawberry & banana baked oatmeal: dry old-fashioned rolled oats; whole milk; ripe banana flesh; fresh strawberries; beaten whole eggs without shells (about 2 large eggs); pure maple syrup; olive oil; baking powder; ground cinnamon; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Strawberry & banana baked oatmeal: dry old-fashioned rolled oats; whole milk; ripe banana flesh; fresh strawberries; beaten whole eggs without shells (about 2 large eggs); pure maple syrup; olive oil; baking powder; ground cinnamon; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
