Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal is a warm, nourishing breakfast that blends sweet strawberries and tangy rhubarb into a hearty oat base. It’s wholesome, slightly sweet, and perfect for meal prepping your mornings or serving at a relaxed brunch.

Why You’ll Love This Recipe

This baked oatmeal is cozy and satisfying, offering a wonderful combination of fruity brightness and comforting oats. It’s naturally sweetened, gluten-free friendly, and can be easily customized. Plus, the strawberry-rhubarb pairing brings a touch of spring to your table any time of year.

Ingredients

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

• Fresh strawberries, quartered
• Rhubarb, chopped
• Banana, sliced (acts as a natural sweetener)
• Honey or maple syrup
• Cornstarch
• Quick-cooking oats (or rolled oats for more texture)
• Slivered almonds (optional)
• Baking powder
• Ground cinnamon
• Salt
• Milk (dairy or non-dairy)
• Egg
• Vanilla extract

Directions

this recipe

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar size.
2. Prepare the fruit layer
   In a medium bowl, combine chopped strawberries, rhubarb, banana slices, cornstarch, and honey. Stir until well coated and spread evenly in the baking dish.
3. Mix dry ingredients
   In another bowl, stir together oats, half of the almonds, baking powder, cinnamon, and salt.
4. Combine wet ingredients
   In a separate bowl, whisk milk, egg, vanilla, and a tablespoon of honey. Pour this mixture into the dry ingredients and mix well.
5. Assemble the bake
   Pour the oat mixture evenly over the fruit layer in the baking dish. Top with remaining almonds.
6. Bake
   Place in the oven and bake for 35–40 minutes, or until the top is golden and the oatmeal is set.
7. Cool and serve
   Let cool for a few minutes before serving. Enjoy warm with yogurt, milk, or a drizzle of maple syrup.

Servings and timing

Serves 6
Prep time: 15 minutes
Bake time: 40 minutes
Total time: About 1 hour

Variations

• Make it vegan: Use plant-based milk and a flax egg (1 tbsp ground flax + 3 tbsp water).
• Nut-free: Skip the almonds or replace with sunflower seeds.
• Berry boost: Add blueberries or raspberries for extra fruit flavor.
• Crispier top: Sprinkle with a light layer of brown sugar or coconut sugar before baking.

Storage/Reheating

Store leftovers covered in the fridge for up to 5 days.
To reheat, warm individual portions in the microwave for 30–60 seconds or in the oven at 300°F for 10 minutes.
To freeze, cut into portions, wrap individually, and store in an airtight container for up to 3 months.

FAQs

Can I use frozen rhubarb or strawberries?

Yes! Just thaw and drain excess liquid before using.

Can I make this without banana?

Yes. You can replace it with unsweetened applesauce or increase the honey or maple syrup slightly.

What kind of oats should I use?

Quick oats create a softer texture. Rolled oats work too but give a chewier bite.

Can I prep this the night before?

Absolutely. Assemble it all, cover, and refrigerate overnight. Bake in the morning.

Is this gluten-free?

Yes, if you use certified gluten-free oats.

What’s the texture like?

It’s soft and custard-like in the middle with a golden, slightly crisp top.

Can I make this in muffin tins?

Yes! Divide the mixture into muffin cups and reduce baking time to 20–25 minutes.

Is it sweet enough without syrup?

Yes, it’s lightly sweetened with banana and honey, but feel free to adjust to your taste.

How do I serve it?

Serve warm with yogurt, milk, whipped cream, or just as-is.

Can I double the recipe?

Yes. Use a 9×13-inch dish and increase baking time by about 10 minutes.

Conclusion

Strawberry Rhubarb Baked Oatmeal is the perfect way to enjoy a nourishing breakfast that feels like a treat. With its comforting texture, bright fruity layers, and wholesome ingredients, it’s a feel-good dish that’s easy to prepare, delicious to eat, and great to share.

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