Why You’ll Love This Recipe

Strawberry Rhubarb Baked Oatmeal is a cozy, wholesome breakfast dish that blends the tartness of rhubarb with the natural sweetness of strawberries, all baked into a hearty, slightly sweet oatmeal base. Perfect for meal prep or weekend brunches, this dish delivers comfort in every bite while providing fiber and nutrients to start your day right.

ingredients

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

rolled oatsmilk (dairy or non-dairy)eggsmaple syrupvanilla extractbaking powderground cinnamonsaltfresh or frozen rhubarfresh strawberriesmelted butter or coconut oil

directions

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

In a large bowl, mix together the oats, baking powder, cinnamon, and salt.

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

Add the wet ingredients to the dry ingredients and stir until combined.

Gently fold in the chopped rhubarb and sliced 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.

Let it cool slightly before serving. Serve warm on its own or with a splash of milk or a dollop of yogurt.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesBaking time: 35–40 minutesCooling time: 5–10 minutesTotal time: 50–60 minutes

Variations

Add chopped nuts like almonds or pecans for crunch.

Sprinkle coconut flakes on top before baking for added texture.

Substitute honey for maple syrup for a different sweetness profile.

Add chia or flaxseeds for extra fiber.

Use frozen fruit if fresh is unavailable—no need to thaw first.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Reheat individual portions in the microwave for 30–60 seconds, or warm in the oven at 300°F (150°C) until heated through.This dish can be frozen in portions and thawed overnight in the fridge before reheating.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require a longer cooking time and more liquid, so they’re not recommended without recipe adjustments.

Is this recipe gluten-free?

Yes, if you use certified gluten-free oats.

Can I make this vegan?

Yes, replace the eggs with flax eggs and use non-dairy milk and oil.

Can I use only strawberries or only rhubarb?

Yes, but using both provides a perfect balance of sweet and tart flavors.

Why is my baked oatmeal too dry?

Be sure not to overbake, and measure your liquid ingredients carefully.

Can I prepare this the night before?

Yes, assemble everything and refrigerate overnight. Bake in the morning.

What size baking dish should I use?

An 8×8-inch or similar size works well for even baking.

Can I use quick oats?

Quick oats can be used but will yield a softer texture.

Can I add protein powder?

Yes, you can add a scoop to the wet ingredients, but you may need extra liquid.

Can I make this into muffins?

Yes, divide the mixture into muffin tins and bake for about 20–25 minutes.

Conclusion

Strawberry Rhubarb Baked Oatmeal is a delicious way to enjoy the classic flavor pairing of strawberries and rhubarb in a nourishing, satisfying breakfast. Whether you serve it fresh from the oven or prep it ahead for the week, this recipe is sure to bring brightness and comfort to your mornings.