Strawberry Rhubarb Baked Oatmeal is the kind of breakfast that makes you want to jump out of bed and head straight for the kitchen, even on sleepy mornings. Cozy, wholesome oats get a glorious lift from sweet strawberries and tangy rhubarb, all baked together with a custardy base and just the right touch of cinnamon. This dish is bursting with spring flavor, easy to make ahead, and will fill your home with the most inviting aroma. Whether you’re serving a weekend crowd or treating yourself to a nourishing start, this Strawberry Rhubarb Baked Oatmeal is my absolute go-to for a breakfast that feels both comforting and special.
Ingredients You’ll Need
The beauty of this recipe is how a handful of everyday ingredients come together to create something truly memorable. Each component plays a role, from the oats that form the hearty base to the burst of color and zing from the fruit. Here’s what you’ll need and why you’ll love each one:
- Old-fashioned rolled oats: These create a chewy, satisfying texture that holds up beautifully in baked oatmeal.
- Baking powder: A small amount lifts the oats just enough for a light, tender bite.
- Ground cinnamon: Adds a cozy warmth that pairs perfectly with the fruit.
- Salt: Just a pinch enhances all the other flavors and keeps things balanced.
- Milk (dairy or non-dairy): The creamy liquid that brings everything together—use your favorite!
- Maple syrup or honey: Natural sweetness that complements the fruit and adds depth.
- Large egg: Binds the mixture and gives the oatmeal its lovely, custardy set.
- Melted butter or coconut oil: Adds richness and helps the oatmeal brown beautifully.
- Vanilla extract: A hint of vanilla rounds out the flavors and gives a bakery-style aroma.
- Chopped fresh rhubarb: Tart and vibrant, rhubarb is the star that makes this dish sing.
- Chopped fresh strawberries: Sweet and juicy, they balance the rhubarb’s tang and add gorgeous color.
- Chopped walnuts or pecans (optional): For crunch and a nutty flair, but totally optional if you prefer nut-free.
How to Make Strawberry Rhubarb Baked Oatmeal
Step 1: Preheat and Prep Your Dish
Start by preheating your oven to 375°F. Lightly grease an 8×8-inch baking dish (or something similar) with butter, oil, or nonstick spray. This step ensures that your beautiful Strawberry Rhubarb Baked Oatmeal comes out cleanly and has those delightfully crisp edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt. Combining these dry ingredients first means the baking powder and spices will be evenly distributed, ensuring every bite is flavorful and perfectly textured.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, maple syrup (or honey), egg, melted butter (or coconut oil), and vanilla extract. Whisking well ensures the egg and fat are fully incorporated, which leads to an even, custardy finish.
Step 4: Combine and Fold in the Fruit
Pour the wet mixture over the dry ingredients and stir until just combined. Then gently fold in the chopped rhubarb, strawberries, and nuts if you’re using them. Try not to overmix here—you want the fruit to stay in nice chunks for those wonderful pockets of flavor.
Step 5: Bake Until Golden
Spread the mixture evenly in your prepared baking dish. Pop it into the oven and bake for 35 to 40 minutes, or until the top is golden and the center feels set when you gently press it. Your kitchen will smell incredible! Let it cool for a few minutes before serving so everything settles into perfect, sliceable squares.
How to Serve Strawberry Rhubarb Baked Oatmeal
Garnishes
A simple splash of milk or a dollop of creamy yogurt on top adds a lovely, lush finish to each serving. For a little extra sparkle, try a sprinkle of brown sugar or a few fresh strawberry slices—they make the colors pop and add fresh flavor.
Side Dishes
This dish is hearty enough to stand alone, but it pairs wonderfully with a side of scrambled eggs or a handful of crisp breakfast greens. If you’re serving brunch, a fruit salad or citrus wedges on the side keep things light and bright.
Creative Ways to Present
Serve Strawberry Rhubarb Baked Oatmeal warm in generous squares, or use a round biscuit cutter for a café-style look. Layer leftovers in a glass with yogurt and granola for an elegant breakfast parfait, or even pack chilled slices for a wholesome snack on the go.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Strawberry Rhubarb Baked Oatmeal tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days, making it perfect for busy mornings or meal prep.
Freezing
For longer storage, slice the oatmeal into individual portions and wrap them well before freezing. Store the wrapped pieces in a freezer-safe bag or container for up to 3 months. This way, you can enjoy the taste of spring whenever the craving strikes!
Reheating
To reheat, simply warm individual slices in the microwave for 30–60 seconds, or pop the whole dish in a 350°F oven until heated through. Add a splash of milk before reheating to keep everything moist and fresh-tasting.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! You can substitute frozen rhubarb and strawberries if fresh isn’t available. No need to thaw them first—just add a couple of extra minutes to the baking time and watch for doneness.
Is Strawberry Rhubarb Baked Oatmeal gluten-free?
If you use certified gluten-free oats, this recipe is naturally gluten-free. Just double-check your oats and any other mix-ins to be sure.
What can I use instead of nuts?
Feel free to skip the nuts entirely, or replace them with seeds like pumpkin or sunflower for a similar crunch without any allergens.
How can I make this vegan?
It’s easy to make this dish vegan: use non-dairy milk, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and choose coconut oil instead of butter. Maple syrup is already plant-based!
Can I double the recipe for a crowd?
Yes, you can! Simply double all the ingredients and use a 9×13-inch baking dish. You may need to add a few extra minutes to the baking time—just check that the center is set before serving.
Final Thoughts
If you’re looking for a breakfast that’s as cheerful and inviting as a spring morning, you can’t go wrong with Strawberry Rhubarb Baked Oatmeal. It’s colorful, nourishing, and full of big, bright flavors. Give it a try—you might just find yourself making it on repeat!
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Strawberry Rhubarb Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Strawberry Rhubarb Baked Oatmeal is a wholesome, comforting breakfast dish featuring the perfect balance of tart rhubarb and sweet strawberries baked into hearty oats. It is easy to prepare, packed with fiber and protein, and can be enjoyed warm or reheated throughout the week. Ideal for spring mornings, this vegetarian meal offers a nutritious start to your day.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Fruits & Nuts
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8×8-inch or similarly sized baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir well to distribute all the dry components evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup (or honey), egg, melted butter (or coconut oil), and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir carefully to combine ensuring the oats are evenly moistened but not overmixed.
- Add Fruits and Nuts: Gently fold in the chopped rhubarb, strawberries, and the optional chopped walnuts or pecans to distribute them evenly throughout the mixture.
- Transfer and Bake: Pour the oat mixture into the greased baking dish and spread it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the baked oatmeal to cool for a few minutes before slicing. Serve warm, optionally with a splash of milk or a dollop of yogurt.
Notes
- Serve warm with milk or yogurt for extra creaminess.
- This baked oatmeal can be prepared ahead of time and reheated throughout the week for quick breakfasts.
- For added sweetness, sprinkle brown sugar over the top before baking.
- Use non-dairy milk and coconut oil to make this recipe vegan-friendly.
- Feel free to substitute fresh fruits based on seasonality and preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of the dish)
- Calories: 260
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
