Strawberry baked oatmeal with no added sugar is a healthy start to the day for you and your little one! Filled with nutritious ingredients like yogurt, chia seeds and fresh strawberries, this high protein oatmeal bake is great for baby led weaning and toddlers.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
No Sugar Strawberry Baked Oatmeal
With this strawberry baked oatmeal, you can take advantage of summer's fresh strawberries in a nutritious, make-ahead breakfast that you can share with your little one. With no added sugar and a soft texture, this one-bowl strawberry oatmeal bake is perfect for baby led weaning and toddlers.
Read more: How to Serve Strawberries for Baby Led Weaning
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Ingredients
- Fresh strawberries - Make sure to use use sweet, in-season berries or the flavor will not be great since there is no added sugar. Dice them small for babies, and measure after chopping.
- Rolled oats (also called old fashioned oats), certified gluten-free if necessary
- Plain Greek yogurt - for extra protein and creaminess. If you don't have Greek style, plain yogurt works too.
- Egg - holds everything together
- Milk - use any milk you like, just make sure it's unsweetened.
- Chia seeds - these are optional but add a little nutrition boost.
- Vanilla - for more flavor without the sugar
Helpful equipment: Knife, large bowl, and loaf pan or other small baking dish
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk the egg, milk, yogurt and vanilla in a large bowl.
- Stir in the oats and chia seeds.
- Fold in chopped strawberries.
- Spread the mixture into a loaf pan or other small baking dish lined with parchment.
- Bake at 375°F for 20 minutes or until the center is set.
Tips and Recipe Variations
- As mentioned, make sure to use in-season berries. If the strawberries don't have any flavor, the oatmeal will not have any either.
- You can use frozen strawberries. Make sure to thaw, drain and chop them them first.
- If you want a little extra sweetness for older children and adults, feel free to add 2 tablespoons of pure maple syrup or honey to the liquid mixture.
- This recipe can easily be doubled for a square 8- or 9-inch baking dish.
- Allow the baked oatmeal to cool in the pan for 5-10 minutes before removing it if you want it to stay together in neat squares or strips.
Storage and Reheating
Store baked oatmeal in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight or on the counter for up to 1 hour.
To reheat, simply pop a piece in the microwave on a microwave-safe dish for 15-20 seconds for baby-sized pieces, or 30-60 seconds for adult servings. Test the temperature before serving to little ones!
How To Serve To Babies 6 Months and Up
For baby led weaning babies 6 months and up, or finger food babies just starting out, cut baked oatmeal into strips the length and width of 1-2 adult fingers. This shape is easiest for little ones to grasp with a fist and munch on. Once baby develops a pincer grasp (around 9-10 months), you can cut the oatmeal into small bite sized pieces about the size of your fingernail, or continue offering in strips.
For toddlers, you can cut the oatmeal into bite sized pieces and encourage utensil practice.
More Baby Friendly Baked Oatmeal Recipes
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No Sugar Strawberry Baked Oatmeal
Strawberry baked oatmeal with no added sugar is a healthy start to the day for you and your little one! Filled with nutritious ingredients like yogurt, chia seeds and fresh strawberries, this high protein oatmeal bake is great for baby led weaning and toddlers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 large egg
- ¼ cup plain Greek yogurt
- ½ cup + 2 tablespoon milk
- 1 tsp vanilla extract
- 1 cup rolled oats, certified gluten-free if necessary
- 1 tbsp chia seeds
- ¾ cup chopped strawberries
Instructions
- Heat oven to 375°F. Line a loaf pan or other small baking dish with parchment paper.
- In a large bowl, whisk the egg, yogurt, milk and vanilla until well combined.
- Stir in the oats and chia seeds.
- Stir in the chopped strawberries.
- Spread the mixture into the prepared pan.
- Bake for 20 minutes, or until the center is set.
- Remove from the oven and allow to cool in the pan for 5-10 minutes before removing or cutting.
Notes
- Make sure to use in-season berries for the best taste. If using frozen berries, thaw, drain and chop them before using.
- Chop strawberries into small pieces, no larger than ¼ inch for babies. Measure after chopping.
- Chia seeds are optional and can be swapped with ground flaxseed or just left out.
- Regular plain yogurt can be used in place of Greek style yogurt.
- If you want a sweeter oatmeal for older children and adults, feel free to add 2 tablespoon maple syrup or honey with the wet ingredients.
- This recipe is easily doubled for a 8- or 9-inch baking dish.
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