The Pantry
American

Strawberry baked oats

A cozy baked-oat breakfast with the texture of soft, lightly set oatmeal cake and pockets of juicy strawberries. This version makes 2 servings in a small baking dish, with rolled oats, banana, eggs, yogurt, and maple syrup blended for a tender base, then baked until the center is just set and the top is lightly golden.

Prep 15 minCook 30 minRest 10 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Strawberry baked oats
~460 calper person · ~920 total
~$5.04meal total · ~$2.52 per person

Estimated calories and US ingredient costs.

This recipe scales best in small baking dishes rather than by simply changing temperature or time. For 4 servings, use an 8-inch square dish or a 2-quart baking dish and expect a slightly longer bake; for 6 to 8 servings, divide between two dishes so the center sets evenly. Keep the oven at 350 F and watch for a just-set middle.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Heat the oven and prepare the dish

~1 min

Heat the oven and prepare the dish.

Set the oven to 350 F.

Grease a 1-quart baking dish or two 10-ounce ramekins with the 1 tsp softened butter, making sure the corners and sides are coated so the oats release cleanly.

If using ramekins, place them on a sheet pan for easier handling.

Ingredients
  • 1 tspButter, softened for the baking dish
Step 2

Blend or mix the batter

~5 min

Blend or mix the batter.

In a bowl, whisk the 4 oz mashed banana, 2 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup milk, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.

Stir in 1 cup rolled oats so every flake is moistened.

Let the mixture stand 5 minutes so the oats start absorbing liquid and the batter thickens slightly.

Ingredients
  • 1 cupRolled oats
  • 2Large eggs
  • 1/2 cupPlain Greek yogurt
  • 1/2 cupMilk
  • 2 tbspMaple syrup
  • 1 tspVanilla extract
  • 1 tspBaking powder
  • 1/2 tspGround cinnamon
  • 1/4 tspFine salt
Step 3

Add the strawberries

~2 min

Add the strawberries.

Fold in about two-thirds of the 6 oz sliced strawberries, keeping the rest for the top.

If the batter looks very loose, let it sit another 1 to 2 minutes; it should pour like thick pancake batter, not a liquid custard.

Ingredients
  • 6 ozStrawberries
Step 4

Fill and top the dish

~1 min

Fill and top the dish.

Pour the batter into the greased baking dish and spread it evenly with a spoon.

Arrange the remaining strawberries over the surface, pressing a few slices just below the top so they do not scorch.

This helps the fruit stay juicy while the oats set around it.

Ingredients
  • 6 oz total for recipeStrawberries
Step 5

Bake until set

~32 min cook

Bake until set.

Bake for 28 to 32 minutes, until the top is lightly browned at the edges and the center springs back with a gentle touch.

If the middle still looks wet and sloshy, give it 3 to 5 more minutes.

The exact time depends on the shape of the dish; a wider dish bakes a little faster and a deeper one a little slower.

Step 6

Check the dish

After ~32 min

Check Strawberry baked oats and continue when ready.

Step 7

Rest and portion

~10 min cook

Rest and portion.

Let the baked oats rest for 10 minutes before serving.

This short pause finishes the set so the squares or spooned portions hold together better

Step 8

Keep Strawberry baked oats ready

After ~10 min

Keep Strawberry baked oats ready until the rest of the meal is finished.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Strawberry baked oats: Serve warm from the dish, with the strawberry topping visible on top.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 1 cup rolled oats
  • 4 oz ripe banana, mashed
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 6 oz strawberries, sliced
  • 1 tsp butter, softened for the baking dish

Method

  1. Heat the oven and prepare the dishSet the oven to 350 F. Grease a 1-quart baking dish or two 10-ounce ramekins with the 1 tsp softened butter, making sure the corners and sides are coated so the oats release cleanly. If using ramekins, place them on a sheet pan for easier handling.
  2. Blend or mix the batterIn a bowl, whisk the 4 oz mashed banana, 2 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup milk, 2 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth. Stir in 1 cup rolled oats so every flake is moistened. Let the mixture stand 5 minutes so the oats start absorbing liquid and the batter thickens slightly.
  3. Add the strawberriesFold in about two-thirds of the 6 oz sliced strawberries, keeping the rest for the top. If the batter looks very loose, let it sit another 1 to 2 minutes; it should pour like thick pancake batter, not a liquid custard.
  4. Fill and top the dishPour the batter into the greased baking dish and spread it evenly with a spoon. Arrange the remaining strawberries over the surface, pressing a few slices just below the top so they do not scorch. This helps the fruit stay juicy while the oats set around it.
  5. Bake until setBake for 28 to 32 minutes, until the top is lightly browned at the edges and the center springs back with a gentle touch. If the middle still looks wet and sloshy, give it 3 to 5 more minutes. The exact time depends on the shape of the dish; a wider dish bakes a little faster and a deeper one a little slower.
  6. Rest and portionLet the baked oats rest for 10 minutes before serving. This short pause finishes the set so the squares or spooned portions hold together better. Serve warm from the dish, with the strawberry topping visible on top.

Before you cook

What to get ready

Mixing bowls, whisk, shallow baking dish, thermometer and spatula.

Mash banana evenly and slice strawberries so large wet pieces do not sink to the middle.

If something needs adjusting

Center remains wet while edges brown

Use the stated shallow dish and check the egg-containing center reaches 160°F before resting.

Changing oats changes the texture

Use rolled oats as listed; steel-cut oats require different hydration and time, while instant oats can turn soft and pasty.

Store for later

Refrigerate the cooked egg-and-milk oat mixture promptly in portions. Reheat to 165°F with a splash of milk if needed; freeze spare portions individually.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use ripe bananas that would otherwise be left uneaten.

Next use for your ingredients: Banana bread →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a sweeter version, drizzle a little extra maple syrup over each portion after baking rather than adding more syrup to the batter. If your strawberries are very juicy, pat the sliced fruit dry before layering so the top browns better and the center does not turn watery.

Make it work for you

Blueberries, raspberries, or diced peaches can replace the strawberries in the same amount. Firmer fruit like apples should be cut small and lightly sautéed or microwaved first, because raw apple pieces stay too crisp in this short bake.

Use more of your rolled oats and plain Greek yogurt in yogurt parfait.

Can I make strawberry baked oats ahead of time?

Yes. Bake, cool, and refrigerate the oats within 2 hours, covered, for up to 3 to 4 days. Reheat individual portions in the microwave until hot throughout, or warm the dish in a 325 F oven. The texture firms up after chilling, so a spoonful of milk on reheating helps bring back the softer, custardy feel.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try