Strawberry Banana Baked Oatmeal (Gluten-Free)

This strawberry banana baked oatmeal makes a wonderful breakfast. It’s great to make for your family or to make ahead for easy breakfasts throughout the week. It’s made with gluten-free oats, fresh fruits, coconut oil, and your choice of sweetener and milk.

This would also be great served at a brunch with eggs and bacon. For more delicious gluten-free baked oatmeal, try my baked oatmeal, blueberry baked oatmeal, or peach baked oatmeal.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!

Ingredients Notes

Rolled oats: I used gluten-free sprouted rolled oats from One Degree Organic Foods, which I purchased from Costco.

Refined coconut oil: Refined coconut oil does not taste like coconut; it has a neutral flavor.

Fruit: I like fresh strawberries and bananas for this recipe, but frozen ones will also work.

Salt: I like using mineral salt like Redmond’s Real Sea Salt Fine or Baja Gold Mineral Salt.

Milk: Use your favorite milk. I like to use unsweetened almond milk.

Sweetener: I use organic cane sugar, but you can use your choice of sweetener.

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish. Place all ingredients, except the strawberries and bananas, in a medium-sized mixing bowl. Mix well.

Reserve a few strawberry and banana slices to put on top. Stir in the rest of the strawberries and bananas. Place reserved strawberries and bananas on top of the batter.

Bake for 30 minutes. Serve warm.

Storing and freezing

Strawberry banana baked oatmeal can be stored in the refrigerator for 4-5 days. To freeze, freeze in single-serving sizes so you can pull out a serving when you need it. Let it thaw overnight in the refrigerator, and then reheat it in a skillet over low heat or the microwave.