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Home » Recipes » Breakfast
5 from 1 rating

Strawberry Banana Steel Cut Oat Bake

May 11, 2018 by Christy Gurin (updated June 9, 2025) | 6 Comments

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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.

Overhead image of strawberry banana baked steel cut oats from overhead with a slice on a plate next to a teacup on a blue background with ingredients sprinkled around the scene.

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.

Slice of strawberry banana baked oatmeal on a plate with a bite on a fork and the full dish in the background.

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.

Bowl of fresh strawberries next to 3 ripe bananas and a measuring cup full of small brown grains.

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.

Fresh banana slices and strawberry slices on a cutting board with a sharp chef's knife.

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.

toasted coconut in a pan

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.

process step pictures lined up in a grid pattern showing the casserole being assembled in steps.

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.

Overhead image of a baked oatmeal casserole from overhead with ingredients sprinkled around it on the light blue background.

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.

Close up of a casserole dish of strawberry banana steel cut oat bake with flaked coconut on top and a piece removed.
Plated serving of baked steel cut oatmeal topped with coconut flakes.
Recipe
A baked oatmeal dish with a missing slice, garnished with banana and strawberry slices. A serving on a plate is next to a cup of tea. A banana peel and strawberries are scattered around.
Recipe
5 from 1 rating
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Strawberry banana steel cut oat bake

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Print Recipe
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
8
This steel cut oat bake is as tasty as it is hearty, making it the perfect breakfast for weekend brunches that can easily be reheated throughout the week. The recipe is naturally delicious as is, but you can top with sweetened or flavored yogurt to take it to a whole new level!
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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

Calories: 312kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 346mg | Fiber: 7g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 37.4mg | Calcium: 159mg | Iron: 2.2mg

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Inspired by and adapted from Olena at iFoodReal.

posted in: Breakfast, Dairy-Free, Gluten-Free, Grains, Meal Prep, Oven, Vegetarian

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Black Bean Quinoa Casserole
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Banana Oat Breakfast Cookies

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    5 from 1 vote

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    Comments & Reviews

  1. Pam says

    September 26, 2022

    Is it okay to omit the coconut? My husband is not a coconut fan.

    Reply
    • Christy says

      October 12, 2022

      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! 🙂

      Reply
  2. Linda Goetz says

    October 31, 2020

    How much oats? So many ads can’t see the whole recipe.

    Reply
    • Christy says

      January 3, 2021

      Hi Linda – it has 1 1/2 cup steel cut oats

      Reply
  3. Christy's Mom says

    May 13, 2018

    5 stars
    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!

    Reply
    • Christy says

      May 15, 2018

      Thanks Mom. I love that you named yourself “Christy’s Mom” here. 🙂

      Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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