If you’re searching for the perfect way to celebrate fresh spring flavors at the breakfast table, Strawberry Rhubarb Baked Oatmeal is bound to become your new favorite. Picture juicy strawberries and tangy rhubarb snuggled in creamy oats, with hints of cinnamon and sweet maple, all baked to golden perfection. This dish is vibrant, wholesome, and guaranteed to make mornings feel special—plus, it’s easy enough for weekdays but delicious enough for weekend brunch. Welcome a burst of color and comfort to your kitchen with Strawberry Rhubarb Baked Oatmeal.
Ingredients You’ll Need
The beauty of Strawberry Rhubarb Baked Oatmeal is how just a handful of uncomplicated ingredients come together to create something so memorable. Every ingredient plays a starring role—giving creaminess, crunch, color, or a pop of fruity flavor that truly shines with every bite.
- Old-fashioned rolled oats: The heart of the dish, these create a luscious, chewy texture that holds up well while baking.
- Baking powder: Just a touch gives lift and keeps the oatmeal from feeling too dense.
- Ground cinnamon: Warm and comforting, it ties the fruit and oats together with a gentle spice.
- Salt: A little sprinkle balances the sweetness and makes all the flavors pop.
- Milk (dairy or non-dairy): Adds creaminess and helps bind everything into a cozy, pudding-like bake.
- Maple syrup: Natural sweetness with rich, subtle caramel notes—so much better than plain sugar!
- Large egg: Essential for binding and creating that lovely custardy texture.
- Melted coconut oil or butter: For richness and moisture; choose coconut oil for a whisper of coconut or butter for classic flavor.
- Vanilla extract: Just a splash rounds out the fruitiness and adds a sweet aroma.
- Fresh strawberries: Bursting with juiciness and color, they’re the stars of the show alongside rhubarb.
- Fresh rhubarb: That signature tang elevates the oatmeal and lightly cuts through the sweetness.
- Chopped nuts or sliced almonds (optional): For a toasty, crunchy finish on top—totally optional but oh-so-satisfying.
How to Make Strawberry Rhubarb Baked Oatmeal
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish. A quick swipe of coconut oil or a little neutral cooking spray ensures nothing sticks and makes clean-up a breeze. This helps your Strawberry Rhubarb Baked Oatmeal slide out with perfect edges every time.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, baking powder, ground cinnamon, and salt. Give everything a thorough mix so the rising agent and spices are evenly distributed—this means you won’t get any surprise salty or spicy pockets, just balanced goodness in every bite.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, maple syrup, large egg, melted coconut oil (or butter), and vanilla extract. You want it nice and smooth; this mixture brings together all the liquids and infuses your baked oats with rich flavor and a little gloss.
Step 4: Bring It All Together
Pour the wet ingredients over the dry oat mixture and gently stir to combine. Don’t overmix—just make sure everything looks evenly moistened. Now, fold in the chopped strawberries and rhubarb, taking care not to mush the berries too much. Their vibrant color will brighten up the entire bowl!
Step 5: Assemble and Bake
Pour the batter into your prepared baking dish, spreading it out evenly. If you’re a fan of extra crunch, sprinkle those nuts or almonds on top. Bake for 35 to 40 minutes, until the top is golden and the center is set. The kitchen will smell heavenly! Let it cool for a few minutes—this helps the Strawberry Rhubarb Baked Oatmeal set up for nice slices.
How to Serve Strawberry Rhubarb Baked Oatmeal
Garnishes
Add an irresistible finishing touch by topping your slice with a dollop of Greek yogurt, a splash of milk, or a drizzle of extra maple syrup. For a little sparkling color and texture, scatter a few extra fresh strawberry slices or a sprinkle of toasted nuts on top just before serving.
Side Dishes
Strawberry Rhubarb Baked Oatmeal shines as a main event, but it’s even better with sides that complement its sweet-tart charm. Pair it with a bowl of mixed fresh fruit, a side of crispy bacon, or a lush smoothie for a balanced breakfast or brunch.
Creative Ways to Present
Slice the baked oatmeal into squares and serve warm in individual bowls, or cut into bars to pack for on-the-go snacks. For a brunch spread, layer squares in parfait glasses with yogurt and more fruit for gorgeous, crowd-pleasing trifles. The vivid pinks and reds will make any table pop!
Make Ahead and Storage
Storing Leftovers
Let any remaining Strawberry Rhubarb Baked Oatmeal cool completely, then cover the dish or transfer individual portions to airtight containers. Store in the refrigerator for up to four days. It’s perfect for prepping breakfast ahead of busy schedules.
Freezing
You can absolutely freeze this dish! Once cooled, cut into squares, wrap well, and freeze in an airtight container or zip-top bag for up to three months. This makes busy weekday mornings a breeze—just thaw what you need overnight in the fridge.
Reheating
Reheat squares in the microwave for about 45–60 seconds, or pop them in a 350°F oven for 10–15 minutes until warmed through. Add a splash of milk if you like a softer texture. The Strawberry Rhubarb Baked Oatmeal tastes just as wonderful the second time around.
FAQs
Can I use frozen strawberries or rhubarb?
Definitely! Thaw and drain frozen strawberries or rhubarb before adding, so the extra liquid doesn’t make the oatmeal soggy. The bake time may be just a little longer, but the flavor will still be absolutely delicious.
Is there a vegan option for this recipe?
Absolutely. Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use your favorite non-dairy milk. Your Strawberry Rhubarb Baked Oatmeal will still have wonderful texture and flavor.
Can I make this gluten-free?
Yes! Just be sure to use certified gluten-free rolled oats. Every other ingredient in Strawberry Rhubarb Baked Oatmeal is naturally gluten-free, so you can enjoy this recipe without worry.
What if I don’t have maple syrup?
You can substitute honey or agave syrup in equal amounts. If you use a pourable brown rice syrup or coconut nectar, just note the flavor might change slightly, but it still works beautifully in the oatmeal.
How can I tell when the baked oatmeal is done?
The oatmeal is baked through when the top is golden and set, and a knife inserted in the center comes out mostly clean (a few moist crumbs are fine). If you like a firmer slice, let it cool for about 10 minutes before serving.
Final Thoughts
Few things spark joy at breakfast quite like a pan of Strawberry Rhubarb Baked Oatmeal fresh from the oven. Bursting with color, flavor, and wholesome comfort, this recipe invites you to slow down and savor something special—whether you’re sharing with family, friends, or treating yourself. Go ahead, give it a try and let this cheerful bake brighten your morning!
Print
Strawberry Rhubarb Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this delightful Strawberry Rhubarb Baked Oatmeal that offers a perfect blend of sweet and tart flavors, making it an ideal breakfast treat for any day of the week.
Ingredients
Oatmeal Base:
- 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
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb
- 1/4 cup chopped nuts or sliced almonds (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: Combine oats, baking powder, cinnamon, and salt in a large bowl.
- Prepare Wet Ingredients: In a separate bowl, whisk together milk, maple syrup, egg, melted coconut oil, and vanilla extract.
- Combine and Add Fruit: Mix wet ingredients into the dry mixture. Fold in strawberries and rhubarb.
- Bake: Spread the mixture in the baking dish, top with nuts if desired, and bake for 35–40 minutes until set.
- Serve: Let the baked oatmeal cool slightly before serving.
Notes
- This baked oatmeal can be prepared ahead and baked in the morning.
- For a vegan version, substitute with a flax egg and plant-based milk.
- Serve warm with milk or yogurt.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
