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Feb 26
48

Strawberry Banana Baked Oatmeal Singles

Strawberry Banana Baked Oatmeal Singles

I found a really perfect container of strawberries at the grocery store this week and immediately thought I’d make these Strawberry Banana Baked Oatmeal Singles. I already had ripe bananas at home and I’m obsessed with baked oatmeal, so it’d be perfect, right? Well, I “accidentally” ate the whole pint of perfect strawberries before this recipe had a chance, but once I made these later in the week, I was really glad I went back for more.

Strawberry Banana Baked Oatmeal Singles

Strawberry Banana may seem more like a smoothie combo, but the ripe mashed banana gives the oatmeal amazing flavor and the juicy bursts of strawberries are just perfect. The recipe comes together very quickly and these make a great portable weekday breakfast on-the-go.

Strawberry Banana Baked Oatmeal Singles

Looking for more baked oatmeal recipes? Try Blueberry Baked Oatmeal Singles, Banana Chocolate Chip Baked Oatmeal SinglesApple Cinnamon Baked Oatmeal Singles, Pumpkin Chocolate Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal SinglesPumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!

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Strawberry Banana Baked Oatmeal Singles

Yield: 12 oatmeal singles

Ingredients:

  • 2 cups old fashioned oats
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg white
  • 1 egg
  • ¾ cup skim milk
  • 2/3 cup mashed ripe banana
  • ½ teaspoon vanilla extract
  • ¾ cup diced fresh strawberries

Directions:

  1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
  2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together the egg white, egg, banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the strawberries.
  4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 22-25 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Weight Watchers SmartPoints:
3 per single (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
3 per single, 2 singles for 5 PP (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per single:
101 calories, 20 g carbs, 8 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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48 Responses to “Strawberry Banana Baked Oatmeal Singles”

  1. #
    1
    Sandra — February 26, 2015 @ 10:44 am

    Can’t make these until my mom the snowbird goes back home. Currently buying TWO bunches of bananas every other day trying to get some ripe ones, but sadly, or gladly, they are all being consumed.

    • Emily Bites replied: — February 26th, 2015 @ 11:49 am

      Hahaha, I hope you try them once you can get a hold of a ripe one! 😉

  2. #
    2
    Caitlin — February 26, 2015 @ 10:45 am

    Hello Emily: Do the oats need to be blended first? To make more of a flour texture? Thank you.

    • Emily Bites replied: — February 26th, 2015 @ 11:48 am

      Nope! Just stir them right in 🙂

  3. #
    3
    Katie — February 26, 2015 @ 1:19 pm

    Emily, can I use instant oatmeal for this?

    Love your recipes 🙂

  4. #
    4
    Aubrey — February 26, 2015 @ 4:46 pm

    Hi Emily,

    I recently made your chocolate chip banana oatmeal muffins and I am not sure but the bottoms were soggy, I am assuming they just didn’t cook long enough or is that they way they are suppose to be???

    I will try these next…Thx for all the great recipes and including the points 🙂

    • Emily Bites replied: — February 26th, 2015 @ 4:48 pm

      It could be that they need to cook longer. All ovens are a little different. Try them for a few minutes longer and it will probably help 🙂

  5. #
    5
    Charlotte Moore — February 27, 2015 @ 8:42 am

    These look delicious!!! I have never made any baked oatmeal.

  6. #
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    Nancy — February 27, 2015 @ 9:48 am

    I am a fan of all of the Emily baked oatmeal singles. I love to have a “Emily Muffin Marathon” on the weekend and make 3 or 4 kinds and freeze (as well as your savory muffins). They are perfect for a grab and go with a container of yogurt. Breakfast is my biggest meal of the day. They are dense in texture and very filling…Thank you!!!!

  7. #
    7
    peg — February 27, 2015 @ 3:24 pm

    Hi.
    Can you use cupcake liners?

  8. #
    8
    Veronica — March 3, 2015 @ 9:12 am

    I made these last night and they are delicious. Followed the recipe exactly (except for a dash of cinnamon). My daughter (10) ate one as soon as it was cool enough and asked for one this morning for breakfast. I may have to make another batch tonight. I plan to make some of your other ones. Keep these treats coming.

    • Emily Bites replied: — March 9th, 2015 @ 3:00 pm

      I’m so happy you and your daughter both loved them! Thanks so much for letting me know 🙂

  9. #
    9
    Lauren — March 3, 2015 @ 6:02 pm

    Hi can I use frozen strawberries? I have a huge bag. Maybe let them defrost and squeeze out some of the excess water?

    • Emily Bites replied: — March 9th, 2015 @ 2:58 pm

      It sounds like that would work just fine 🙂

  10. #
    10
    Renee Beauregard Lute — March 4, 2015 @ 3:53 pm

    I made these this afternoon, and loved them. My toddler loved them, and my thirteen-month-old loved them. I posted a photo on my blog. Thinking of trying them with apples and cinnamon next time (because we always seem to have apples around here). Thanks for such a great one, Emily!
    -Renee

    http://reneebeauregardlute.com/2015/03/04/sick-day/

  11. #
    11
    Renee Beauregard Lute — March 6, 2015 @ 12:40 am

    Aah, perfect! Thanks, Emily!

  12. #
    12
    Georgia H. — March 12, 2015 @ 9:55 am

    I loved these! I’ve tried the blueberry as well but these are my favorites. Thanks for sharing!

    • Emily Bites replied: — March 24th, 2015 @ 1:31 pm

      Yay! Glad to hear you loved them 🙂

  13. #
    13
    Bailey — March 19, 2015 @ 10:34 am

    I made these last night and they are delicious. The kids loved them, too. I cooked them for the maximum time and they were still very wet though. They kept their shape, but weren’t dry like a muffin. Is that correct?

    • Emily Bites replied: — March 24th, 2015 @ 1:23 pm

      Hm, they should be moist from the banana, but I wouldn’t say wet. These definitely aren’t like traditional muffins.

  14. #
    14
    Brenda — March 24, 2015 @ 12:56 pm

    Are these mini muffins or regular size?

    • Emily Bites replied: — March 24th, 2015 @ 1:15 pm

      regular size 🙂

  15. #
    15
    Melanie — March 27, 2015 @ 11:55 am

    Can almond milk be substituted?

  16. #
    16
    Jen — March 29, 2015 @ 1:47 pm

    Oh my heck these are delish. I forgot the milk, funny since while I was blending the wet and dry I was thinking this is not very wet, but they still turned out good. Thank you for sharing got to try the others now.

  17. #
    17
    Sarah — March 31, 2015 @ 1:37 pm

    Made these today, they taste so good!! Wanted to try the blueberry ones, but the shop had run out of blueberries, but after making these & loving them I will be definitely giving the other flavours a go 🙂 so glad I found your blog!

  18. #
    18
    Diana — April 28, 2015 @ 10:02 pm

    LOVE these! What a great concept – individual baked oatmeal. Great breakfast, especially for mornings when we are rushing out the door. I freeze the leftovers and they make great afternoon snacks. I’ve lost track of how many people I’ve passed your recipe on to, even posting it on 100daysofrealfood as a snack idea. Thanks!

  19. #
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    Megan — June 2, 2015 @ 10:04 pm

    Hi! May this be made with steel cut oats instead? Thanks so much!

  20. #
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    Sharon — July 8, 2015 @ 7:34 pm

    Thank you for this great recipe! They came out so tasty; I had dried strawberries so I increased the milk just a bit and WOW! Going into my meal prep rotation 🙂

  21. #
    21
    Laurie — July 12, 2015 @ 1:12 pm

    Can these be frozen?

    • Emily Bites replied: — July 13th, 2015 @ 3:45 pm

      Sure!

  22. #
    22
    Amanda — July 16, 2015 @ 10:17 am

    can you use frozen Strawberries?

  23. #
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    Mallory Martin — August 2, 2015 @ 2:30 pm

    I am looking to pre-make breakfast items to refrigerate or freeze and heat up quickly in the morning. Do these oatmeal muffins do well with that process?

    • Emily Bites replied: — August 5th, 2015 @ 4:56 pm

      They sure do! 🙂

  24. #
    24
    Susie — October 4, 2015 @ 7:16 am

    ahh I tried to make these, … am trying to make them, they have been in the oven for something like 45 minutes now. I think I made them too big/the oven was too hot, and the edges/tops are catching but the insides are still goop, I’ve turned the temp down too… I’m on 150C (fan oven) right now and just waiting it out lol. How big are your cups? Mine are like 3-4 inches wide and 1-2 deep.
    thanks x
    P.s. The smell is still something out of a dream ^-^

    • Emily Bites replied: — October 4th, 2015 @ 6:16 pm

      Oh my goodness, I’m not sure where to start! Haha. I noticed you’re stating temperatures in celsius so I’m guessing you’re not in America. I’m not sure what 150C is in fahrenheit, but maybe the temperature conversion you did for your oven was incorrect? I also wasn’t sure if when you said cups you were referencing measuring cups (which are standard sizes we use in America) from the ingredients or the size of the muffin cup areas in the muffin tin (in which case 3-4 inches by 1-2 inches would be huge). I’m not too sure what went wrong or got lost in translation, but I’m sorry to hear it was a struggle! Glad to hear it smelled yummy and I hope it eventually worked out!

  25. #
    25
    Candice — January 21, 2016 @ 11:13 pm

    I can’t eat bananas, even though I love them! Do you think this recipe would work ok with applesauce instead of bananas? If so, would I use the same amount? Thank you!! I’ve LOVED all of your recipes I’ve tried!!

    • Emily Bites replied: — January 21st, 2016 @ 11:53 pm

      Hi Candice, I have a whole bunch of other baked oatmeal singles that don’t use bananas! Some of them do use applesauce, but if you are looking to do strawberries, I’d suggest using this one for blueberry oatmeal singles and just switching the berry 🙂 http://www.emilybites.com/2014/12/blueberry-baked-oatmeal-singles.html

      If you want to see all the oatmeal singles just go to my recipe index and click on “oats” in the ingredients section 🙂

  26. #
    26
    Maddie — March 13, 2016 @ 12:27 pm

    These look delicious but how long does it take to make them?

  27. #
    27
    Liz @ Books n' Cooks — March 20, 2016 @ 4:37 pm

    Made these today – yum! Quick and easy to make, and I love how the banana flavor doesn’t overpower the muffin. I’ll definitely be making these again. Thanks for a great recipe!

    (And for the previous commenter – It took me maybe 10 minutes to mix it up, and the 20ish minutes to bake that were noted in the recipe)

  28. #
    28
    Debbie C — March 22, 2016 @ 12:19 pm

    How many bananas to make 2/3 cup?

    • Vanessa replied: — March 31st, 2016 @ 12:57 am

      It used 2 medium size bananas to make 2/3 cup.

  29. #
    29
    meghanhope — May 2, 2016 @ 10:24 pm

    This looks great! Do you think frozen banana would be an acceptable substitute for fresh in this recipe?

    • Emily Bites replied: — May 10th, 2016 @ 3:10 pm

      You have to be able o mash the banana, so as long as it was ripe when frozen and you bring it to room temp to mash it I don’t see why not!

  30. #
    30
    Jennifer — May 4, 2016 @ 2:45 pm

    Well, I made these today on my day off.
    I followed the directions perfectly.
    Im sorry…but I was really disappointed… I thought these were terrible. They were mushy ( oats) sporatically and the taste was blah. I really wanted to like them.
    Maybe i will find a recipe with flour instead of oats. (and i like oats by the way)

    • Emily Bites replied: — May 10th, 2016 @ 3:06 pm

      Hm, I wonder what happened! I’ve had a ton of positive feedback and rave reviews about my baked oatmeal singles but I’m sorry these didn’t work out for you!

  31. #
    31
    Katie — May 25, 2016 @ 2:11 pm

    Do you think these would work if chopped rhubarb was in place of the banana?

    • Emily Bites replied: — May 25th, 2016 @ 2:47 pm

      It really needs the mushy banana for texture, I use applesauce or yogurt in place of mashed banana in some of my other baked oatmeal varieties, so chopped rhubarb wouldn’t really work as a substitute for the banana.

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