Strawberry Chocolate Baked Oatmeal
- By Amy Dong
- Updated Feb. 2, 2025
This Strawberry Chocolate Baked Oatmeal is your one-stop shop for a hearty, healthy, and yummy breakfast any day of the week. Can be made in advance.
I’m not sure how or when it happened, but our Biggest Little just got a bike that’s taller than mine. I couldn’t ride a mile on his bike if I wanted to (I don’t.)
It baffles me that he’s outgrown his sneakers seemingly overnight. And he’s only got half an inch to go before he’s peering over my head.
In a matter of nanoseconds, the Littles are outgrowing allthethings. In a wink, T-ball classes have been replaced with basketball courts. Hot Wheels have long been replaced with Ripstiks.
Thankfully, they haven’t outgrown our weekend family breakfasts. We do everything from Fluffy Pumpkin Pancakes to Strawberry Nutella Crepes. But mostly, it’s as simple as baked oatmeal…
We’ve got a house full of peeps who inhale oatmeal. Whether it’s in a bowl with maple syrup, in cookies like these pumpkin oatmeal cookies, or these oatmeal energy cookies…it all gets devoured.
Recently I’ve been crushing on baked oatmeal, studded with all kinds of yummy toppings.
This Strawberry Chocolate Baked Oatmeal truly hits the spot. It’s hearty, wholesome, and deeeelish. It’s a little like the best chocolate strawberries and It’ll fuel both the strawberry and chocolate fans in your life, and you’ll feel great about all the whole oats.
Here’s to some things that will hopefully never be outgrown.
Enjoy.
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Chocolate Baked Oatmeal (with Strawberries)
Ingredients
- 2 ½ cups old fashioned rolled oats
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp table salt
- 2 cups whole milk
- ⅓ cup pure maple syrup
- 1 large egg
- 2 TB applesauce
- 1 TB pure vanilla extract
- ⅔ cup fresh strawberries, chopped
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 baking pan and set aside.
- In a bowl, whisk together the oats, cinnamon, ginger, nutmeg, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, maple syrup, egg, applesauce, and vanilla extract until well combined.
- Gently stir the oat mixture with the milk mixture until incorporated. Stir in half of the chocolate chips.
- Pour the mixture into greased baking pan. Scatter the berries and remaining chocolate chips evenly over the top.
- Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean*
- Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.
Notes
- I bake my oatmeal for 38 minutes, but each oven is different. Check for a golden-brown top and clean toothpick inserted in center.
- If you bake this up the night before, cover it and let it cool at room temperature overnight. Reheat in the oven or toaster oven the next morning.
- This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use ½ cup less milk.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Serve it warm or at room temperature, with additional maple syrup, if desired.
Nutrition (per serving)
Source: Chew Out Loud
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