Strawberry Protein Baked Oats with Vanilla Yogurt Swirl

Easy high protein baked oatmeal with strawberries and bananas is the ultimate breakfast to meal prep. It’s vegan, sweetened with just fruit and made in ONE dish!

This high-protein baked oatmeal with strawberries and bananas is a simple, one-dish breakfast that’s perfect for meal prep. It’s vegan, naturally sweetened with fruit, and easy to customize.

Prep it once and enjoy slices all week long. The method is effortless: mash the bananas in a baking dish, add the dry ingredients, stir in fruit and milk, then bake. The result is a moist, cakey baked oat you can serve with extra milk or yogurt.

Because this recipe uses no added sugar, the sweetness comes entirely from ripe bananas and berries. It also freezes well, so you can portion servings for busy mornings.

Ingredients you’ll need

This protein baked oatmeal uses simple pantry staples. Adjust quantities or swap ingredients to suit your taste or dietary needs.

• Rolled oats: regular old-fashioned oats or gluten-free rolled oats.
• Bananas: ripe bananas provide natural sweetness and moisture.
• Berries: chopped strawberries are used here; blueberries, raspberries or mixed berries work too.
• Protein powder: vanilla plant-based protein is recommended; chocolate would also be tasty.
• Flaxseed: ground flax helps bind the mixture.
• Nuts & seeds: hemp seeds and flaked almonds add texture—substitute with your favorites.
• Non-dairy milk: any plant milk, or use dairy milk if preferred.
• Cinnamon & baking powder: for flavor and lift.

How to make protein baked oats

• Mash two ripe bananas directly in an 8 x 11 inch baking dish or 12-inch skillet.
• Add the rolled oats over the mashed bananas.
• Sprinkle the flaxseed, flaked almonds, protein powder, chocolate chips (optional), cinnamon and baking powder on top, then stir to combine.

• Add the chopped strawberries and pour the milk over everything.
• Top with extra chocolate chips if desired and bake in a preheated oven.
• The baked oats are done when the mixture has thickened and the liquid is fully absorbed—about 30 minutes at 350°F (160°C).

Tips for making baked oats

1. Grease the dish: Lightly spray or oil the baking dish before mashing the bananas to prevent sticking and make cleanup easier.
2. Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the baked oats will be.
3. Swap the flax: Ground flax can be replaced with chia seeds if you prefer a slightly different texture.
4. Change the fruit: Use any fresh or frozen fruit—peaches, mango, cherries or blueberries all work well.

How to store + reheat

• Fridge: Cover the baking dish with plastic wrap or transfer portions to an airtight container. Store for up to 4 days.
• Freeze: Portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
• Reheat: Warm individual portions in the microwave for a minute or two, or reheat in the oven until heated through.

More healthy baked oatmeal recipes

Explore other variations like almond joy, chocolate zucchini, zucchini protein baked oats, or pumpkin apple baked oatmeal for more breakfast options.

If you try this protein baked oats recipe or have questions, leave a comment and rate it. I’d love to hear your feedback and any tweaks you make.

Strawberry Protein Baked oatmeal

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5 from 1 review

• Author: Caitlin Rule
• Total Time: 35 minutes
• Yield: Serves 6