Why You’ll Love This Recipe

Strawberry Rhubarb Baked Oatmeal is a warm, comforting breakfast dish that combines the tartness of rhubarb with the natural sweetness of strawberries, all baked into a hearty, lightly spiced oatmeal. It’s perfect for meal prep, brunch gatherings, or cozy mornings when you want something nourishing and satisfying. This recipe brings together seasonal ingredients in a wholesome, baked format that’s both delicious and easy to make.

ingredients

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

old-fashioned rolled oatsmilk (dairy or plant-based)maple syrup or honeyeggsbaking powdercinnamonsaltvanilla extractchopped rhubarchopped fresh strawberriesmelted coconut oil or butter

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.

In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the milk, eggs, vanilla extract, maple syrup (or honey), and melted coconut oil (or butter).

Pour the wet mixture into the dry ingredients and stir until fully combined.

Fold in the chopped rhubarb and strawberries.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 35-40 minutes, or until the top is golden and the center is set.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 55-60 minutes

Variations

Add chopped nuts like almonds or pecans for extra crunch.

Mix in chia or flaxseeds for a fiber boost.

Top with a dollop of Greek yogurt or a drizzle of almond butter before serving.

Use frozen fruit if fresh isn’t available—just don’t thaw before adding.

Add orange or lemon zest for a bright citrus note.

storage/reheating

Store leftover baked oatmeal in an airtight container in the fridge for up to 5 days.Reheat individual portions in the microwave for 30-60 seconds.For longer storage, freeze portions for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats provide the best texture, but quick oats can work in a pinch—they’ll just yield a softer bake.

Can I make this recipe vegan?

Yes! Use plant-based milk and a flax egg (1 tbsp flaxseed + 3 tbsp water) in place of regular eggs.

Do I need to peel the rhubarb?

No, peeling isn’t necessary—just chop off the leaves and ends and dice the stalks.

Can I make this in advance?

Absolutely! Bake it ahead of time and store in the fridge. Reheat portions as needed throughout the week.

Is this recipe sweet?

It’s mildly sweet thanks to maple syrup and the fruit, but you can adjust to taste or add sweet toppings.

Can I double the recipe?

Yes, simply bake it in a 9×13-inch dish and increase the baking time by about 10 minutes.

What can I serve this with?

A dollop of yogurt, a splash of milk, or a handful of granola on top makes it even better.

Is this kid-friendly?

Yes, kids love the fruity flavors and soft texture—just adjust sweetness to suit their taste.

Can I use only strawberries or only rhubarb?

Yes, though the balance of sweet and tart is best with both, it still tastes great with just one.

Conclusion

Strawberry Rhubarb Baked Oatmeal is a delightful way to start your day with comforting flavors and nourishing ingredients. It’s a fuss-free recipe that’s easy to prepare, customizable, and perfect for using up seasonal fruit. Whether you’re meal prepping or serving a weekend brunch, this baked oatmeal is sure to become a breakfast favorite.