Go Back Email Link
–+ servings
A photo of a baking dish with chocolate strawberry banana baked oatmeal in it with sliced bananas and strawberries on top and a bowl of chocolate chips next to it.
No ratings yet

Gluten-Free Chocolate Strawberry Banana Baked Oatmeal

Gluten-free chocolate baked oatmeal with fresh strawberries and bananas. Tastes like dessert but it's breakfast. Made with certified gluten-free oats, naturally dairy-free, and vegan.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 350°F. Grease a 8x8-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: 8x8 or 9x9-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

Calories: 205kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 216mg | Potassium: 338mg | Fiber: 5g | Sugar: 21g | Vitamin A: 48IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 2mg
QR Code linking back to recipe