Strawberry and Chocolate Baked Oats (Low FODMAP)

I’ll make any excuse to eat chocolate for breakfast. And if you follow me on Instagram, you’ll know that I eat eats in some form almost every day. Even if I eat something different for breakfast, I’ll find a way to get my oats in somehow. Baked oats are a fantastic option for busy bees who don’t have time to cook breakfast every morning, or lazier people who can’t be bothered. I’ve done Berry Baked Oats and Chocolate Baked Oats before, but now it’s time to combine the two into these Strawberry and Chocolate Baked Oats. This way, you get the best of both worlds: the sweetness of berries, the richness of chocolate, and the absolute daily necessity of oats.

I struggle to find a way that this recipe is challenging, and as such there’s not much to say about the method. It’s really as simple as putting all the ingredients into a bowl and whisking it all together. The only thing I would note is to pull it out of the oven when it’s still a little moist – it will continue to dry out as it cools.

Keep it in the fridge for the week, and when you’re ready to eat it, just heat up a portion in the microwave. You can top it with maple syrup, yoghurt, nut milk or more fruit!

Strawberry and Chocolate Baked Oats

Prep Time 10 minutes
Servings 4 people


  • 1.5 cups low FODMAP milk I use almond milk
  • 2 eggs
  • 2 tbsp maple syrup optional
  • 1.5 cups gluten free oats
  • 1 tsp vanilla essense
  • 2 cups frozen strawberries
  • 100 grams dark chocolate
  • 1 tsp baking powder


  1. Preheat your oven to 180 degrees Celsius fan forced and grease a large square or rectangular baking dish.

  2. Roughly chop your chocolate into chunks.

  3. Combine all the ingredients in a large mixing bowl, whisking well to ensure everything is well incorporated.

  4. Pour the mixture into the baking dish and bake in the oven for around 35 minutes or until the top is golden and the mixture is still slightly moist. Store in the fridge until needed.

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