This chocolate strawberry banana baked oatmeal is breakfast that tastes like dessert. Cocoa powder, ripe bananas, fresh strawberries, and chocolate chips bake together into something cake-like and satisfying. It’s not overly sweet, but it’s chocolatey enough to feel like a treat.
The texture is denser than regular oatmeal, more like a sliceable baked good. Serve it warm with a drizzle of maple syrup or a splash of almond milk. It’s naturally gluten-free (with certified GF oats), dairy-free, and vegan.
Why You’ll Love this Recipe
Ingredient notes
- Bananas: Use very ripe bananas with lots of brown spots. They mash easier and add more sweetness.
- Cocoa powder: Unsweetened cocoa powder, not hot cocoa mix. Dutch-process or natural both work.
- Oats: Use purity protocol or certified gluten-free rolled oats if you have celiac disease. Old-fashioned oats work best. Quick oats will be mushier.
- Almond milk: Use unsweetened. Any non-dairy milk works. Use what you have on hand.
- Chocolate chips: Use vegan chocolate chips to keep this dairy-free if you’d like. I like Guittard Extra-Dark Chocolate Chips.
- Strawberries: Fresh is best. Frozen strawberries release too much liquid and can make the oatmeal soggy.
Gluten-Free Tip
Check your oats! For this to be gluten-free, your oats need to be certified gluten-free or purity protocol. While oats are inherently gluten-free, regular oats are often cross-contaminated in the fields, milling or manufacturing processes. As someone with celiac disease, I always prefer purity protocol oats for myself.
FAQs
An 8×8-inch or 9×9-inch baking dish works best. A 9-inch pie dish also works.
Yes. Any milk works, dairy or non-dairy.
Fresh is better. Frozen strawberries release too much liquid and can make the oatmeal soggy.
Expert Tips
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 30-60 seconds or in a 350°F oven for 10 minutes.
Serving suggestions
Serve warm with a drizzle of maple syrup, a splash of almond milk, or extra chocolate chips on top. For a savory balance, pair with bacon or my gluten-free breakfast casserole. If you’re making this for brunch, gluten-free crepes with fresh fruit or a cranberry beet smoothie round things out nicely.
Gluten-Free Chocolate Strawberry Banana Baked Oatmeal
Ingredients
For the Baked Oatmeal:
- 3 (340 g) large ripe bananas - mashed
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/2 cup (110 g) brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (500 g) almond milk
- 2 1/2 cups (225 g) purity protocol or gluten-free certified oats
- 1/2 cup (90 g) chocolate chips - vegan or dairy-free if needed
- 1 cup (150 g) sliced strawberries
For Topping:
- 1 (115 g) large banana - sliced
- 1/2 cup (75 g) strawberries - sliced
- 2 tablespoons (30 g) chocolate chips - vegan or dairy-free if needed
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Instructions
- Preheat oven to 350°F. Grease a 8×8-inch baking dish and set aside.
- In a medium bowl, mash 3 (340 g) large ripe bananas.
- Add 1/2 cup (43 g) unsweetened cocoa powder, 1/2 cup (110 g) brown sugar, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until combined.
- Pour in 2 cups (500 g) almond milk and whisk until smooth.
- Stir in 2 1/2 cups (225 g) purity protocol or gluten-free certified oats, 1/2 cup (90 g) chocolate chips, and 1 cup (150 g) sliced strawberries.
- Pour the oat mixture in the prepared baking dish.
- Arrange the remaining 1 (115 g) large banana, 1/2 cup (75 g) strawberries, and 2 tablespoons (30 g) chocolate chips on top of the oatmeal mixture.
- Bake in the oven at 350F for 50-60 minutes, until the oatmeal has set and a toothpick inserted into the baked oatmeal comes out clean. Let cool for 5 minutes before serving.
Notes
- Gluten-free: Use certified gluten-free or purity protocol oats.
- Pan size: 8×8 or 9×9-inch works.
- Storage: Refrigerate in an airtight container up to 5 days. Reheat in the microwave or a 350°F oven.
- Milk swap: Any milk works, dairy or non-dairy.
Nutrition
