Strawberry Rhubarb Baked Oatmeal Recipe

Why You’ll Love This Recipe

Strawberry Rhubarb Baked Oatmeal is a hearty, wholesome, and delicious breakfast that combines the sweet and tart flavors of strawberries and rhubarb with the comforting texture of baked oats. Naturally sweetened and packed with fruity goodness, this easy recipe is perfect for meal prep, weekend brunches, or a cozy morning treat. It’s nourishing, satisfying, and bursting with bright seasonal flavors.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the baked oatmeal:

• Old-fashioned rolled oats
• Baking powder
• Ground cinnamon
• Salt
• Milk (dairy or non-dairy)
• Eggs
• Maple syrup or honey
• Vanilla extract
• Unsalted butter or coconut oil (melted)
• Fresh strawberries (sliced)
• Fresh rhubarb (chopped)

Optional topping:

• Sliced almonds or chopped pecans

Directions

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch or similar-sized baking dish.
2. In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla extract, and melted butter or coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the sliced strawberries and chopped rhubarb.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. If using, sprinkle sliced almonds or chopped pecans on top for extra crunch.
8. Bake for 35-40 minutes, or until the oatmeal is set and the top is golden brown.
9. Let cool slightly before serving.

Servings and Timing

This recipe serves about 6-8 people.
Preparation time: 10 minutes
Baking time: 35-40 minutes
Total time: 45-50 minutes

Variations

• Add a handful of shredded coconut for extra texture and flavor.
• Swap strawberries for blueberries or raspberries for a different fruit combination.
• Stir in some chia seeds or flaxseeds for added nutrition.

Storage/Reheating

Store Strawberry Rhubarb Baked Oatmeal covered in the refrigerator for up to 5 days.
To reheat, microwave individual portions for 30-40 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.
You can also freeze baked oatmeal in individual portions for up to 2 months.

FAQs

Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Thaw and drain any excess liquid before adding to the batter.

Can I make this dairy-free?
Absolutely! Use non-dairy milk (like almond or oat milk) and coconut oil instead of butter.

Can I prepare it ahead of time?
Yes, you can mix the ingredients the night before, refrigerate, and bake fresh in the morning.

Can I make this sweeter?
You can adjust the sweetness by adding a bit more maple syrup or honey to the batter.

Can I use quick oats?
Old-fashioned rolled oats are best for texture, but quick oats can be used for a softer, more uniform texture.

Conclusion

Strawberry Rhubarb Baked Oatmeal is a flavorful, hearty, and easy-to-make breakfast that’s packed with fruity brightness and cozy comfort. Whether you’re preparing it for a leisurely weekend brunch or for quick weekday mornings, this nourishing dish is sure to become a favorite way to enjoy the classic strawberry-rhubarb combination!

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