If you’re seeking a breakfast that feels like a hug on a plate, Strawberry Rhubarb Baked Oatmeal is here to brighten your morning. This cozy casserole brings together the tart punch of rhubarb, the sweet burst of strawberries, and the wholesome comfort of oats—all baked into a golden, hearty dish. Whether you want to shake up your brunch table or prep healthy, grab-and-go breakfasts, this recipe is bursting with color, flavor, and nourishing goodness. Once you taste that sweet-tart fruit mingling with warm cinnamon and just a hint of almond, you’ll see why Strawberry Rhubarb Baked Oatmeal is always in season in my kitchen!
Ingredients You’ll Need
The beauty of Strawberry Rhubarb Baked Oatmeal is its simplicity: every ingredient has a purpose, working together to create a wonderfully balanced breakfast bake. Here’s what you’ll need, along with a tip for each component to help you get the most delicious results.
- Old-fashioned rolled oats: These oats deliver the best hearty texture—avoid quick oats for a chewier bite.
- Baking powder: Just a bit lifts the oatmeal to give it a light, almost cake-like quality.
- Salt: Balances sweetness and brightens the fruit flavors beautifully.
- Ground cinnamon: Adds gentle warmth, perfectly complementing strawberries and rhubarb.
- Chopped fresh or frozen rhubarb: The tartness of rhubarb is what gives this baked oatmeal its distinctive zing.
- Chopped fresh strawberries: Sweet, juicy bursts that mellow out the rhubarb’s tang and add color.
- Milk (dairy or non-dairy): Any milk works, so use your favorite for a creamy and moist oatmeal.
- Maple syrup or honey: Both sweeten and help meld together all the flavors; pure maple syrup is especially lovely.
- Large egg: Binds everything together for slices that hold their shape.
- Melted coconut oil or butter: Adds rich flavor and keeps the oatmeal moist.
- Vanilla extract: Enhances the natural sweetness of fruit and oats.
- Almond extract (optional): A little goes a long way for a bakery-style aroma and flavor.
- Sliced almonds (optional): Crumbled on top, they toast up crisp for extra crunch and elegance.
How to Make Strawberry Rhubarb Baked Oatmeal
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (or similarly sized) baking dish with a little butter or nonstick spray. This keeps your baked oatmeal from sticking and makes cleanup a breeze—plus, it helps the edges get just a little crispy.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon. Add in the chopped rhubarb and strawberries, tossing gently to coat the fruit in the oat mixture. This helps distribute the fruit evenly throughout the oatmeal and prevents it from sinking to the bottom.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk (your choice of dairy or non-dairy), maple syrup (or honey), egg, melted coconut oil (or butter), vanilla extract, and almond extract if you’re using it. This blend is what brings moisture, stick-together magic, and a gentle sweetness to every bite.
Step 4: Combine and Assemble
Pour the wet mixture over the dry mixture in the large bowl. Stir until everything is just combined—don’t overmix or the texture can get dense. Scrape the mixture into your prepared baking dish and spread it into an even layer. If you want extra crunch and flair, sprinkle the sliced almonds evenly over the top.
Step 5: Bake and Cool
Bake for 40 to 45 minutes, until the top is golden, the almonds are toasted, and the oatmeal is set in the center (give it a gentle shake if you’re unsure). Let it cool for at least 10 minutes before slicing—this little rest helps the Strawberry Rhubarb Baked Oatmeal firm up so it’s easy to serve and even easier to enjoy.
How to Serve Strawberry Rhubarb Baked Oatmeal
Garnishes
Dress up each slice with a drizzle of additional maple syrup, a dollop of Greek yogurt, or even a little fresh mint. For special occasions, a dusting of powdered sugar and extra sliced strawberries makes it look like a showstopper.
Side Dishes
This oatmeal bake pairs beautifully with a side of scrambled eggs or a fruit salad for a balanced breakfast spread. If you’re pouring coffee or tea, that touch of bitter warmth sets off the sweetness and tartness of the fruit perfectly.
Creative Ways to Present
Cut the Strawberry Rhubarb Baked Oatmeal into beautiful squares and wrap them individually for on-the-go breakfasts or busy mornings. For brunch, layer slices with yogurt and extra fresh berries in a glass for a playful parfait presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Cooled slices of Strawberry Rhubarb Baked Oatmeal can be covered and stored in the refrigerator for up to 5 days. They’re wonderful cold or can be easily reheated, making this a fantastic meal prep option.
Freezing
To freeze, let the oatmeal cool completely, then cut into individual portions. Wrap each piece tightly in plastic wrap or foil, and stash them in a freezer bag for up to 2 months. Thaw overnight in the fridge for a ready-made breakfast on busy mornings.
Reheating
To reheat, pop a slice in the microwave for 30–60 seconds until warm, or cover and heat in a 350°F oven for about 10 minutes. Add a splash of milk or yogurt if you like it extra creamy, and the flavors will taste just as fresh as day one.
FAQs
Can I use frozen rhubarb and strawberries in Strawberry Rhubarb Baked Oatmeal?
Absolutely! Frozen fruit works beautifully here—just don’t thaw first. Mix the frozen pieces right into the oats to prevent excess moisture in the finished bake.
How can I make this recipe vegan?
Substitute the egg with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based milk. Choose coconut oil instead of butter, and you’re all set for a vegan delight.
Can I make Strawberry Rhubarb Baked Oatmeal gluten-free?
Yes, simply make sure you’re using certified gluten-free rolled oats. All other ingredients should be naturally gluten-free, making this an easy option for anyone avoiding gluten.
What if I don’t like almonds?
No problem! Leave them off or substitute with your favorite nut or a handful of pumpkin or sunflower seeds. Or skip them altogether for a nut-free bake—the oatmeal will still be delicious and satisfying.
How sweet is this baked oatmeal?
This version is lightly sweet with the option to add more maple syrup if you prefer. The tart rhubarb balances things out, so taste your batter or top your slices with extra sweetener if you like things on the sweeter side.
Final Thoughts
I can’t recommend Strawberry Rhubarb Baked Oatmeal enough—there’s just something so joyful about digging into a warm, colorful square on a slow morning. Whether you’re feeding your family, meal prepping, or just treating yourself, you’ll love how deliciously easy and uplifting this recipe is. I hope it brings plenty of smiles (and happy bellies) to your breakfast table!
Print
Strawberry Rhubarb Baked Oatmeal Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the delightful combination of sweet strawberries and tart rhubarb with this easy-to-make Strawberry Rhubarb Baked Oatmeal. Perfect for a cozy breakfast or brunch, this dish is a comforting ode to spring flavors.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Fruit Mixture:
- 1 1/2 cups chopped fresh or frozen rhubarb
- 1 1/2 cups chopped fresh strawberries
Wet Ingredients:
- 2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup sliced almonds (optional for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Combine Dry Ingredients: In a large bowl, mix oats, baking powder, salt, cinnamon, rhubarb, and strawberries.
- Prepare Wet Ingredients: In another bowl, whisk together milk, maple syrup, egg, melted coconut oil, vanilla extract, and almond extract (if using).
- Combine Ingredients: Pour wet ingredients into the dry mixture and stir until combined.
- Bake: Transfer the mixture to the baking dish, spread evenly, and top with sliced almonds if desired. Bake for 40-45 minutes until golden and set.
- Serve: Let it cool for 10 minutes before slicing and serving.
Notes
- For a sweeter oatmeal, increase maple syrup to 1/2 cup or sprinkle with coarse sugar before baking.
- This dish reheats well and can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
