This strawberry banana steel cut oat bake is as tasty as it is easy, made all in one dish in just a few quick steps for an easy breakfast that reheats well for leftovers later in the week.

This steel cut oat bake is so incredibly good. It just uses oats, so the texture is creamy and isn’t as nutty as the cherry almond quinoa oat bake. The toasted coconut also adds a whole new level of tastiness that pairs perfectly with the strawberry and banana.

If you’re not a steel cut oat lover already, you definitely should be. While traditional rolled, old fashioned oats are flattened and steamed, steel cut oats skip the rolling, and are just cut into smaller pieces.
The texture is a bit chewier than standard rolled oats, but can be really creamy and delicious when cooked. Because they are less processed, they take a bit longer to cook, so they work perfectly in dishes like this.
In addition to the grains, this breakfast bake is absolutely loaded with fruit. With strawberry season coming up and berries tasting fresher by the day, its the perfect time of year for a hearty breakfast like this.
And can we talk about the toasted coconut already?! I love any and all coconut, but toast it and I’m utterly smitten. Coconut is my weakness. I still don’t understand how so many people don’t like it.
And there’s a hack to this whole toasted coconut thing… you can totally do it in the microwave. Just watch it very closely however you cook it because once it starts, it burns easily.
Here is your standard play by play showing you just how easy this steel cut oat bake is to make. Its all about the layering baby!
In just a few simple layers, the base of the recipe is made, and then you pour the liquid over it and pop it in the oven. Easy peasy.
This breakfast casserole recipe is perfect to make on a weekend, then reheat for weekday breakfasts. That’s our normal go-to for getting out the door quickly in the morning. If you’re more of a savory fan, these egg muffins reheat well and are pretty delightful too.
For me, eating well comes down to having stuff like this prepped so when I’m ravenous, its easier to eat that instead of junk food. Set yourself up for success and you’ll amaze yourself at what you’re able to accomplish in changing the way you eat.
Here’s a peak at what all those layers come together and do in the end. Its basically like baked oatmeal but so much better than lots of other baked oatmeal recipes I’ve tried. I use cardamom to give it a bit of a unique flavor, but if you don’t have that spice, using a touch of extra cinnamon will be just fine.
Ingredients
- 1 cup unsweetened shredded coconut
- 1 lb. strawberries, hulled and sliced
- 3 bananas, peeled and sliced
- 1 1/2 cup steel cut oats
- 2 eggs
- 3 cups unsweetened almond milk (or milk of choice)
- 1/4 cup pure maple syrup
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/4 tsp. cardamom (can use extra cinnamon instead)
- 1/4 tsp. salt
- cooking spray
Instructions
- Preheat oven to 375° F.
- Spread coconut out in an 11×7″ baking dish and toast in preheated oven for about 5 minutes until coconut is just starting to turn lightly browned.
- Remove coconut from oven. Use a flat spatula to remove from baking dish and set aside.
- Spray that same baking dish down with cooking spray (you can wipe the excess coconut out first, but don't have to). Layer half of the fruit evenly in the baking dish.
- Top with half of the toasted coconut. Layer steel cut oats on top of this and then top with remaining strawberries, banana, and coconut.
- In a mixing bowl, whisk eggs until light and frothy. Add almond milk, maple syrup, vanilla, cinnamon, cardamom, and salt and whisk to mix thoroughly.
- Slowly pour liquid mixture over fruit and oats in baking dish.
- Place in oven and bake for 50 – 60 minutes. Let cool for 10 minutes before cutting and serving. You can serve with sweetened yogurt if you like, but its perfectly good without it.
Nutrition
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Inspired by and adapted from Olena at iFoodReal.
Comments & Reviews
Is it okay to omit the coconut? My husband is not a coconut fan.
Coconut is so polarizing! I love it but so many people don’t. You can certainly leave it out in this recipe but since dried coconut is so absorbent, I’d add an extra 2 Tbsp. or so of oats to help account for that. Let me know how it turns out for you! 🙂
How much oats? So many ads can’t see the whole recipe.
Hi Linda – it has 1 1/2 cup steel cut oats
What a coincidence! Cooking together is one of my favorite memories too! I actually miss it. Thanks for the gift of this recipe. Can’t wait to try it!
Thanks Mom. I love that you named yourself “Christy’s Mom” here. 🙂