Chocolate Strawberry Baked Oatmeal is a cozy, comforting breakfast that’s both sweet and satisfying. It combines hearty oats with juicy strawberries and little pockets of melted chocolate, creating a warm dish that feels like a treat but is still wholesome. The oats get soft and slightly crisp on top, while the strawberries add a fresh burst of flavor that balances the richness of the chocolate.
I love making this baked oatmeal on weekend mornings when I have a bit more time to enjoy breakfast. It’s a simple way to make oatmeal feel special without spending hours in the kitchen. One of my favorite tips is to use good quality chocolate chunks or chips so you get those lovely gooey bites throughout. Plus, the smell of baking oats and chocolate filling the house always makes me smile.
This baked oatmeal is perfect served warm with a splash of milk or a dollop of yogurt on top. It’s also great for packing up as a grab-and-go breakfast during busy weekdays. Whenever I make it, I find that everyone at my table can’t help but ask for seconds—there’s something about the combination of chocolate and strawberries that just brings everyone together in a happy way.
Key Ingredients & Substitutions
Rolled Oats: Using old-fashioned oats is best here because they hold their shape well after baking, giving the oatmeal a nice texture. Quick oats can make the bake too mushy, so I avoid those.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor without extra sugar. If you don’t have cocoa, you could use melted chocolate but reduce the added chocolate chunks so it’s not too sweet.
Strawberries: Fresh strawberries bring a juicy burst that pairs beautifully with chocolate. If strawberries aren’t in season, frozen ones work fine—just thaw and drain excess liquid to avoid a soggy bake.
Chocolate Chunks: I recommend dark chocolate chunks or chips for balanced sweetness. Milk chocolate works too if you prefer a sweeter touch, but avoid white chocolate as it can melt and create uneven texture.
Milk: Feel free to use any milk you like—dairy, almond, oat, or soy all work well. I usually use almond milk for a light, nutty flavor that pairs well with chocolate and fruit.
How Can I Get the Perfect Texture in Baked Oatmeal?
Getting the right balance between soft and slightly firm is key to great baked oatmeal. Here’s what works for me:
- Don’t overmix: Stir the wet and dry ingredients just until combined. Overmixing can make it dense.
- Use the right oats: Old-fashioned oats give a chewy texture. Avoid quick oats that can turn mushy.
- Watch baking time: Bake until the top is set and just crisp, about 35–40 minutes. If it’s underbaked, the center will be too wet.
- Let it cool: Allowing it to rest for a few minutes helps it firm up and makes it easier to serve.
With these tips, you’ll get a tender, flavorful baked oatmeal with a slight crisp on top and juicy pockets of strawberries and chocolate throughout.
Equipment You’ll Need
- 8×8-inch baking dish – Perfect size for even baking and easy serving.
- Mixing bowls – One for dry ingredients and one for wet, to keep things organized.
- Whisk – Helps blend wet ingredients smoothly without lumps.
- Measuring cups and spoons – Accurate measurements make the recipe come out just right.
- Spatula or wooden spoon – For folding the strawberries and chocolate into the oatmeal gently.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries – These berries add a nice tart contrast to chocolate.
- Add chopped nuts like walnuts or pecans – Adds crunch and a nutty flavor that pairs well with oats.
- Mix in shredded coconut – Gives a subtle tropical twist and extra texture.
- Use white chocolate chips instead of dark – For a sweeter, creamier chocolate flavor.
How to Make Chocolate Strawberry Baked Oatmeal
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon cinnamon for added warmth
Wet Ingredients:
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 3/4 cups milk (dairy or plant-based)
- 2 teaspoons vanilla extract
Mix-ins & Toppings:
- 1 cup chopped fresh strawberries, plus extra for topping
- 1/2 cup dark chocolate chunks or chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35 to 40 minutes to bake. Then, let it cool a few minutes before serving. Overall, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Set your oven to 350°F (175°C). Grease a medium baking dish (around 8×8 inches) lightly to keep the oatmeal from sticking.
2. Mix Dry Ingredients:
Combine rolled oats, cocoa powder, baking powder, salt, and cinnamon (if using) in a large bowl. Stir well so the cocoa and baking powder are evenly spread.
3. Whisk Wet Ingredients:
In a separate bowl, whisk together the eggs, maple syrup (or honey), milk, and vanilla extract until smooth and blended.
4. Combine and Add Mix-ins:
Pour the wet mixture into the dry ingredients and stir gently until everything is combined. Fold in the chopped strawberries and chocolate chunks carefully.
5. Bake Your Oatmeal:
Pour the oatmeal mixture into the prepared baking dish and spread it evenly. Top with a few extra strawberry slices for a pretty finish. Bake for 35 to 40 minutes, or until the oatmeal is set and the top looks slightly crisp.
6. Cool and Serve:
Take the baked oatmeal out of the oven and let it cool for a few minutes to firm up. Serve warm with milk, yogurt, or on its own. Enjoy every cozy, chocolaty bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, frozen strawberries work great! Just thaw them first and drain any excess liquid to prevent the oatmeal from becoming too watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, adding a splash of milk if it feels dry.
Can I Make This Recipe Vegan?
Absolutely! Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and a vegan sweetener like maple syrup.
Is It Okay to Use Quick Oats?
I recommend sticking to old-fashioned rolled oats for the best texture. Quick oats can make the baked oatmeal mushy and less satisfying.
