Chocolate Strawberry Baked Oatmeal is a cozy, sweet breakfast that feels like a treat any day of the week. It’s filled with hearty oats, juicy strawberries, and melty chocolate chips that come together in a warm, fluffy bake. You get the comforting texture of oatmeal with bursts of fresh fruit and just the right amount of chocolate to make your morning special.
I love making this on weekends when I have a little extra time to relax. It’s super easy to throw together in one dish, and the kitchen smells amazing while it bakes. Plus, it’s great served warm, right out of the oven, with a splash of milk or a dollop of yogurt on top. The strawberries and chocolate turn basic oatmeal into a breakfast that feels both wholesome and a little indulgent — which, honestly, is the best combination.
This baked oatmeal is a big hit with my friends and family, especially the kids. Sometimes I sneak in some extra berries or add a sprinkle of cinnamon to switch things up. It’s one of those recipes I keep coming back to because it tastes like a little breakfast celebration and makes even busy mornings feel cozy and bright.
Key Ingredients & Substitutions
Rolled oats: Old-fashioned rolled oats give great texture and hold together well when baked. Avoid quick oats here—they can get mushy. If you need gluten-free, check for certified gluten-free oats.
Strawberries: Fresh strawberries add juicy brightness. You can swap with other berries like blueberries or raspberries if you prefer. Frozen work too but may release more moisture.
Chocolate: Dark chocolate chunks or chips melt nicely for pockets of rich flavor. Use milk or semi-sweet chocolate if you want it sweeter. Vegan chocolate is a perfect dairy-free option.
Milk: Dairy or plant-based milk works fine. Almond, oat, or soy milk all add creaminess. Just use your favorite for taste and dietary needs.
Sweetener: Maple syrup or honey adds gentle sweetness and moisture. Agave or brown rice syrup are good alternatives for a vegan option.
How Do You Make Sure the Baked Oatmeal Has the Right Texture?
The key to fluffy baked oatmeal is balancing wet and dry ingredients, then baking at the right temperature. Here’s how I do it:
- Whisk the wet ingredients well to blend the egg and liquid smoothly into the oats.
- Mix dry ingredients separately, then combine gently—overmixing can make it dense.
- Spread evenly in a greased baking dish to cook uniformly.
- Bake at 375°F (190°C) for 35-40 minutes until the edges look golden and the center is set but still soft.
- Let it cool briefly so it firms up for easy slicing and serving.
Following these steps ensures the oatmeal locks in moisture but still holds its shape, with a soft inside and slightly crisp top.
Equipment You’ll Need
- 8×8-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – to combine oats and dry ingredients comfortably.
- Medium bowl – for whisking wet ingredients before mixing.
- Whisk – helps blend eggs and liquids smoothly without lumps.
- Measuring cups and spoons – for accuracy with oats, liquids, and spices.
- Rubber spatula or wooden spoon – to gently fold ingredients without overmixing.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries — gives a different fresh berry twist that pairs well with chocolate.
- Add chopped nuts like walnuts or pecans for crunch and extra protein.
- Stir in a teaspoon of cinnamon or pumpkin pie spice to warm the flavors, especially great in cooler months.
- Use peanut butter or almond butter swirls in the mix for a creamy, nutty layer that meets chocolate beautifully.
Chocolate Strawberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1/2 cup dark chocolate chunks or chips
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 cups milk (dairy or plant-based)
- 1 large egg
- 1/4 cup maple syrup or honey
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons melted coconut oil or butter
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 35–40 minutes to bake. Allow a few minutes to cool before serving, so the oatmeal sets nicely. In total, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar-sized casserole dish to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir these together so they’re evenly mixed.
3. Mix Wet Ingredients:
In another bowl, whisk the milk, egg, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter) until everything is smooth and blended.
4. Combine and Add Fruit and Chocolate:
Pour the wet ingredients into the dry ones and stir gently until just combined. Fold in half of the sliced strawberries and half of the chocolate chunks to spread the flavors through the oatmeal.
5. Bake:
Pour the oatmeal mixture into your greased baking dish and smooth the top. Arrange the remaining strawberries and chocolate chunks on top, pressing them lightly into the batter. Bake for 35 to 40 minutes, until the oatmeal is set and the top is lightly golden.
6. Cool and Serve:
Let the baked oatmeal cool for a few minutes before serving. It’s delicious warm, enjoyed plain, or with a splash of milk or dollop of yogurt.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, frozen strawberries can work well! Just thaw them first and drain any excess liquid to prevent the oatmeal from becoming too watery before baking.
Can I Make This Recipe Gluten-Free?
Absolutely! Use certified gluten-free rolled oats to keep the dish safe for gluten-sensitive diets without changing the taste or texture.
How Should I Store Leftovers?
Store any leftover baked oatmeal in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Prepare This Baked Oatmeal the Night Before?
Yes! You can assemble the mixture and refrigerate it overnight. Just bake it fresh in the morning—add a few extra minutes to the baking time if baking straight from cold.
