Unless you've been living under a rock, surely you've seen those colourful strawberry matcha latte's floating around on your social media. This matcha baked oatmeal with strawberry takes that inspiration and makes a fun twist on your usual breakfast routine. It's a weekday-friendly meal-prep recipe (that's freezer friendly) and just a little fancy.
TL;DR
- Prep time: 5 minutes Cook time: 30-50 minutes
- Meal prep: Breakfast with some yogurt and fresh fruit; or snack on its own
- Fridge storage: 5 days (note: colour will change on chia pudding)
- Freezer storage: 3 months
- Reheating: 1-2 minutes microwave
- Customise: swap milk type, use unsweetened matcha (see substitution note), switch fruit topping
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Why you'll love this recipe
Fancy-ish. It gives you a café-style treat (like my almond croissant baked oats) but fits into your weekly meal prep plan.
Baked Oats. You know I love mixing and matching my baked oats flavours and this one stands out, making it a little fancier than my blueberry chocolate baked oats
Meal prep friendly. A batch of these baked oats means you've got breakfasts (or snacks) ready to go in the fridge or freezer.
Ingredients
Rolled oats. I prefer rolled oats due to their texture and liquid absorption - they hold up well when baked rather than turning mushy like quick oats.
If you use other types of oats, you may need to adjust the amount of liquid used.
Chia seeds. Adds structure, fibre and a subtle gel-setting quality so the baked oats hold together nicely (especially helpful for meal-prep when you want to eat it with one hand).
Protein powder. This is optional. You can substitute with additional flour if needed. If using, I recommend a vegan option as whey and casein can leave an odd taste once heated.
Matcha powder. I used a sweetened matcha powder; if you use an unsweetened one, consider using an extra banana instead of an egg or add a sweetener like maple syrup (or a bit of sugar) to offset the bitterness.
Strawberries. You can use fresh of frozen. I used fresh in the baked oats mixture because they were in season and affordable. If using frozen, you might need to let them thaw a bit to chop them into managable bits.
Banana and egg. I use one (ripe) banana and an egg. But you can swap for 2 eggs or 2 bananas. These are relatively interchangeable (the banana does help increase the sweetness though).
Milk. Use your choice (dairy or plant-based) for the liquid component; adjusting here lets you tailor to your dietary needs or preferences.
Topping - chia jam. This is optional. I use the same recipe as my raspberry chia jam but with frozen strawberries instead. You can use store-purchased jam or even a homemade strawberry jam.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Dairy free. Substitute the milk for a plant-based milk. I recommend soy or an oat (one that is relatively creamy) as it will help with the overall texture.
No egg. You can replace the egg with another banana or increase the amount of chia seeds (and liquid) to make a "chia egg".
No banana. You can replace the banana with ½ cup applesauce or another egg. If using a second egg, I do recommend adding a little bit of extra sweetener to help balance the flavours.
How to make matcha baked oats
Step 1: In a bowl, mash banana and mix together with egg.
Step 2: Add rolled oats, flour, chia seeds, protein powder, matcha powder and milk. Mix well.
Gently fold in chopped strawberries.
Step 3: Grease or line a baking dish and pour the mixture in. Flatten the top.
Bake at 320°F/160°C for 30-50 minutes depending how "cakey" you like it (closer to 50 minutes means more cakey.
Step 4: Once baked (skewer should come out with a few wet crumbs), let cool before topping with the chia jam.
Top Tip
Lined dish. If you like your baked oats a little softer rather than cakey, I do recommend lining your baking dish so you're not stuck scraping off oat bits.
Taste before baking. If your matcha is very intense/unsweetened, adjust the banana/sweetener ratio to avoid that "too grassy" flavour.
Recommended Equipment
I go between a square (10in x 2.5in / 26 x 6.5cm) baking dish and a rectangle 84foz / 2.5L baking dish.
Both have approximately the same baking time, but depending on the size of your baking dish, you may have to adjust the time slightly.
Meal prepping baked oats
You can serve these matcha baked oats with the chia jam as a breakfast on their own; or you can have them with some yogurt and fresh fruit for something a little more versatile and filling.
For a snack, you can definitely have these on their own (with or without the chia jam) and have them as a "bar" - hot or cold.
Storing
Once fully cooled, transfer your baked oats to airtight containers. In the fridge they'll keep for up to 4-5 days.
If you're topping with the homemade chia jam, you'll notice that it does discolour in the fridge after a couple of days. Totally fine to still eat (and still has the overall flavour).
If the colour concerns you, store separately to the oats and add when you're going to eat it.
Do I need to reheat baked oats?
You don't have to. They taste good both hot and cold.
These matcha baked oats with the chia jam actually taste really great with a warmed up base and a cold chia jam.
You can reheat in the microwave for 1-2 minutes (depending on size) or in the oven at 320°F / 160°C oven for ~10 minutes until heated through.
Freezing
You can freeze baked oatmeal. If you do, I recommend doing this in single serves so they're an easy grab-and-go portion for a quick breakfast or snack.
Wrap in aluminium, plastic wrap or vacuum seal. Remove as much air as possible so they don't get freezer burn (this will impact the texture).
You can freeze for up to 3 months and reheat directly from frozen, thaw in the fridge overnight, or just let it sit out at room temperature for about 30 minutes and enjoy it super cold (it's kinda like an odd ice cream - but I vibe it hahah)
My top tips. Label each portion with the date and the type of baked oats (especially if you're making a whole batch with different flavours like my choccie baked oats or zucchini bread baked oats).
I don't recommend freezing with the chia jam. The texture goes a little funny - it's still fine, but I recommend adding this fresh.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
For baked oats, you can use a culinary-grade matcha powder (less expensive) rather than ceremonial grade. If the powder is unsweetened, be prepared to add a little extra sweetener (maple syrup or banana) to balance the bitterness.
Absolutely - if you're pressed for time, simply top the baked oats with fresh or frozen strawberries (or other berry), a drizzle of maple syrup and some chia seeds. The full chia jam topping is the "fancy" finish but not strictly required for the cooked oats to work.
Other baked oatmeal recipes
Or, you can have a browse through my easy baked oats recipes for more delicious eats.
Recipe
Matcha Baked Oats with Strawberry
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Equipment
- Square Baking Dish, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size
Ingredients
- 100 g (½ cups) banana, mashed (approx. 1 banana) substitutions Note 1
- 1 egg, substitutions note 1
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 55 g (½ cups) protein powder, optional, vanilla or neutral, see Note 2
- 60 g (½ cups) chia seeds, optional but recommended
- 310 ml (1 ¼ cups) milk, substitutions note 3
- 30 g (2 tablespoon) matcha powder, see note 4
- 100 g (1 cups) strawberries, fresh or frozen
Homemade Chia Jam, optional
- 200 g (2 cups) strawberries, fresh or frozen
- 30 g (¼ cups) chia seeds
- 1 orange rind, grated
- 60 ml (¼ cups) water
Instructions
Prepare baked oats
- In a bowl, mash 100 g (½ cups) banana and mix together with 1 egg.
- Add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 60 g (½ cups) chia seeds, 310 ml (1 ¼ cups) milk, 30 g (2 tablespoon) matcha powder. Mix well.
- Dice 100 g (1 cups) strawberries and gently fold into mixture.
- Grease or line a baking dish and pour the mixture in. Flatten the top.
- Bake at 320°F/160°C for 30-50 minutes depending how "cakey" you like it (closer to 50 minutes means more cakey.
Prepare chia jam
- Prepare chia jam while cooking by mashing 200 g (2 cups) strawberries with 30 g (¼ cups) chia seeds1 orange rind (grated) and 60 ml (¼ cups) water. Once combined and bubbling, turn heat off.
Assemble
- Once baked oats are finished (skewer should come out with a few wet crumbs), let cool before topping with the chia jam.
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