Name: Strawberry Coconut Oatmeal Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 eggs; ½ cup of honey; 2 15 ounce cans light coconut milk; 3 tablespoons vanilla extract; 4 cups old fashioned oats; ½ cup of shredded coconut; 2 teaspoons baking powder; ½ teaspoon salt; 3 cups frozen chopped strawberries.

Here is a simple and refreshing strawberry coconut oatmeal bake recipe that makes a full 9×13 pan that tastes delicious and reheats great. This recipe is adaptable to your dietary and taste preferences too. A crowd pleaser for the whole family, read on to find out how to make it!

Do I have to use strawberries in this recipe?

Nope! You can use any assortment of berries that you prefer. We love the combination of coconut and strawberry but that’s also what I had in the freezer. You can use just blueberries or raspberries or you can use a combination! We like the refreshing, tropical combination of strawberries and coconut milk together. That being said, blueberries and coconut taste delicious together too. I would only recommend using frozen as that is the only way I’ve tried this recipe.

Do I have to use coconut milk in this recipe?

No, you can use regular dairy milk if you prefer. We made this recipe using these ingredients because we had an abundance of coconut milk. The coconut milk also adds fat to the dish, so you may find that you want to add oil or melted butter to the batter, but that would be up to you. Also, we used light coconut milk (again, because it’s what we had). If you use full fat coconut milk, just make sure that it is a liquid consistency instead of a solid to incorporate it better due to the fat content.

Can I make strawberry coconut oatmeal bake ahead of time?

Yes! You can store this (baked) in the fridge for a few days and reheat each slice in the microwave for 30-45 seconds. This can also be frozen in individual slices, wrapping the slices tightly in plastic wrap, and then placing them in a freezer-safe bag. You can reheat this in the microwave in 30-second intervals until it is defrosted and heated.

If you’re looking for breakfast ideas, check out a few of ours!

How to Make Strawberry Coconut Oatmeal Bake:

Preheat the oven to 350 degrees. Prepare a 9×13 pan with butter, oil, or cooking spray. If you’re using a nonstick pan, you can skip this part. I use a glass or nonstick pan but I don’t usually spray it either way.

In a bowl, whisk 4 eggs, ½ cup of honey, 2 (15 ounce each) cans of light coconut milk, and 3 tablespoons of vanilla extract until incorporated. Next, add 4 cups of old-fashioned oats, ½ cup of shredded coconut, 2 teaspoons of baking powder, and ½ teaspoon of salt and mix thoroughly. You want to work quickly because if you wait, then oatmeal will absorb the liquid and make the overall bake slightly drier.

Once the oatmeal mixture is incorporated, add the strawberries and mix. You want to do this as quickly as you can because frozen strawberries will cause your oatmeal to turn a purple/pink color. If you don’t have to mix it too much, the color won’t bleed as much. The frozen strawberries (or whatever fruit you’re using) are important because they release a lot of moisture into the oatmeal bake which gives the finished product a delicious and soft texture.

Pour the oatmeal mixture into your pan. Bake for about 35 minutes, up to 45 minutes. You want the edges to be golden brown and the center to be set. The fruit can burn easier, especially along the edges, so be watching that in particular.

Let the oatmeal bake rest for five to ten minutes before serving. The berries retain a lot of heat. Our family loves this breakfast and we have been making it almost once a week for several weeks now. The kids love it plain but you can serve it topped with more berries or coconut or a milk of your choice. Let us know in the comments what kind of baked oatmeal you enjoy and how you like it served!