Strawberry Banana Coconut Baked Oatmeal

Baked oatmeal is oh-so easy, and oh-so special. All you have to do is stir up an oatmeal batter, pour it in a baking dish, and bake into golden perfection. However, some baked oatmeal recipes are less than healthy, with oodles of added sugars and fats. This Strawberry Banana Coconut Baked Oatmeal recipe skips out on all of those unwanted ingredients by boosting up the naturally sweet fruits and coconut to add wholesome good flavors. Just mix it up in minutes, pop it in the oven, then slice into squares.

This recipe is perfect for a weekday breakfast, or weekend brunch. Kids and adults alike love it! My whole family loves it. Best of all, you can make up a batch and then microwave it for a healthy breakfast on the run.

If you don’t have fresh strawberries, use frozen strawberries. You can also swap out the berries for other seasonal fruit on hand, such as peaches, apples, or plums. It’s going to be a great day!

Step-By-Step Guide:

Strawberry Banana Coconut Baked Oatmeal (Vegan, Gluten-Free)

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4.9 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This healthy, plant-based (vegan) Strawberry Banana Coconut Baked Oatmeal recipe skips out on lots of added sugars and fats and boosts up the naturally sweet fruits and coconut to add wholesome, good flavors.

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Ingredients

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• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 tablespoons flax seeds
• Pinch salt (optional)
• ½ cup unsweetened shredded coconut, divided
• 1 13.5-ounce can light coconut milk
• 1 teaspoon vanilla
• 2 tablespoons pure maple syrup
• 2 small ripe bananas, sliced, divided
• 2 cups sliced fresh strawberries (may use frozen), divided

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Instructions

1. Preheat oven to 375 F.
2. Place oats, baking powder, cinnamon, flax seeds, and a pinch of salt into a large mixing bowl. Add ¼ cup of the coconut, reserving the remaining for the topping. Stir together to combine.
3. Stir in the light coconut milk, vanilla, and maple syrup to combine well.
4. Gently fold in about ¾ of the bananas and strawberries, reserving the remainder for the topping.
5. Spray an 8-inch baking dish with nonstick cooking spray.
6. Pour the oatmeal mixture into the pan, and even out the surface with a spatula.
7. Arrange remaining bananas and strawberries over the top, and sprinkle with the remaining coconut.
8. Bake, uncovered, for about 45-50 minutes, until golden brown and firm.
9. Remove from oven.
10. Makes 6 servings.

• Prep Time: 12 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 14 g
• Sodium: 32 mg
• Fat: 12 g
• Saturated Fat: 8 g
• Carbohydrates: 56 g
• Fiber: 9 g
• Protein: 10 g

For other plant-based oatmeal recipes, check out:

Overnight Pumpkin Pie Oats
Pistachio Cinnamon Apple Oatmeal
Oats and Spicy Nut Butter with Apples

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