Description
Strawberry Rhubarb Baked Oatmeal is a wholesome, lightly sweet breakfast casserole made with juicy strawberries, tart rhubarb, and hearty oats. It’s perfect for meal prep and family brunches.
Ingredients
Units
Scale
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, mix oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together milk, maple syrup (or honey), egg, melted coconut oil (or butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Gently fold in the chopped rhubarb and strawberries.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle with nuts if using.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool for a few minutes before serving. Enjoy warm or cold.
Notes
- Store leftovers in the fridge for up to 5 days. Reheat in the microwave or oven.
- Add a splash of milk or a dollop of yogurt when serving for extra creaminess.
- Can be frozen in portions for a convenient grab-and-go breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg