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Strawberry Baked Oats: Gluten Free, Dairy Free

This easy and healthy strawberry baked oatmeal recipe is made with rolled oats, dairy free milk, and the perfect combination of maple syrup and cinnamon! It’s totally gluten free, makes great breakfast meal prep, cooks in just 30 minutes, and can be assembled the night before to be baked the next day!

  • Author: Bailey
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


  • 2 large eggs
  • 34 tablespoons pure maple syrup
  • 2 tablespoons avocado oil (or olive oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 1/2 cups rolled oats
  • 1 and 1/2 cups almond milk or coconut milk
  • 16 ounces strawberries, green tops removed and sliced, a few reserved for topping if desired


  1. Preheat the oven to 375 degrees F. and slice the strawberries
  2. In a large mixing bowl, beat the eggs together with the maple syrup, oil, vanilla extract, baking powder, cinnamon and salt
  3. Once the eggs are beaten and the ingredients combined, mix the oats in well
  4. Then add the almond milk to the mixing bowl and combine it with the oats. Lastly, gently fold in the strawberries
  5. Lightly coat an 8×8 or 9×9 baking dish with a spray oil or line with parchment paper. Pour the strawberry oatmeal mixture into the baking dish and pat down to flatten into an even layer. Place the baking dish into the oven and bake for 30 to 35 minutes, or until the middle has set
  6. Remove from the oven and let cool for 5 minutes prior to slicing and serving