This recipe for strawberry rhubarb baked oatmeal offers a delightful twist on your typical breakfast, blending creamy oats with bursts of juicy strawberries and tart rhubarb that gently caramelizes as it bakes.
We love easy breakfast recipes that use oatmeal, like cookies and cream overnight oats. The creamy oats and crushed Oreos are a great way to meal prep a delicious breakfast!
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Why You'll Love This Recipe
- Balanced sweet and tart flavors
- Nutrient-packed and loaded with fiber
- Makes mornings easier
Featured Ingredients
- Old Fashioned Oats - Hearty texture that holds up well in the oven, creating a creamy yet firm base for the fruit.
- Brown Sugar - It melts into the oatmeal to provide a deep, caramel-like sweetness
- Pure Maple Syrup - Only 100% maple syrup will do. Once you try it, you'll never return to pancake syrup made from high-fructose corn syrup. The real thing is so delicious.
- Milk - Creates the creamy, custard-like texture that binds the oats and fruit together.
- Strawberries - A juicy sweetness and vibrant color that brightens the dish.
- Rhubarb - Adds its signature tartness and a pleasant fibrous texture, perfectly balancing the fruitiness of the strawberries.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the dry ingredients to a large mixing bowl: oats, brown sugar, baking powder, and salt. Stir to combine.
Step 2: In a separate mixing bowl, combine the wet ingredients: milk, eggs, and melted butter. Cool the melted butter to prevent the eggs from curdling. Whisk until combined.
Step 3: Add the wet ingredients to the dry ingredients and stir until combined.
Step 4: Add the chopped strawberries and diced rhubarb. Gently stir until combined.
Step 5: Grease a 9x13-inch baking pan with nonstick cooking spray or softened butter. Gently pour the mixed oatmeal into the prepared pan. Top with additional chopped strawberries and rhubarb. Bake in a 350 degree F oven until edges are golden brown and the center is no longer jiggly.
Tips and Tricks
Use fresh, firm rhubarb stalks and chop evenly for even baking.
Skip the nonstick cooking spray and use parchment paper for easier cleanup.
If you can, let it cool slightly before serving. Allowing the baked oatmeal to cool for a few minutes helps it set, enhancing the texture and making it easier to cut and serve.
Ingredient Additions
- Add lemon zest to brighten up the flavor
- Mix in shredded coconut before baking
- Drizzle warm maple syrup
- Sprinkle with toasted almonds or homemade granola for a little added crunch
How To Serve Baked Oatmeal
Toppings: Homemade Whipped Cream, Vanilla Greek Yogurt, Milk, Vanilla Ice Cream, Fresh Berries, Homemade Granola
Serve baked oatmeal with tater tot overnight egg casserole or sheet pan eggs with cottage cheese. Adding a bit of protein to the oatmeal for a filling breakfast.
Special Diet Variations
Gluten Free Baked Oatmeal: Use certified gluten free oats to avoid cross-contamination.
Dairy Free Baked Oatmeal: Swap out the milk for unsweetened almond milk, and use coconut oil instead of butter.
Low FODMAP Baked Oatmeal: Use a lactose free milk. Monash University Food App has tested both strawberries and rhubarb, and they are safe in this small amount per serving.
Storing and Reheating
Store: Keep leftovers covered and refrigerated for up to 4 days.
Reheat: Baked oatmeal is great either cold or warm. If you want to reheat leftovers, heat for 30 - 60 seconds.
Freeze: Chilled leftovers can go in the freezer for up to four months. Defrost before heating or eating for best results. If dry after reheating, add a splash of milk.
FAQs
Yes, up to 24 hours in advance, covered and refrigerated.
If baked warm fruit is not appealing, leave it out of the baking process. Instead, add fresh fruit to the warm baked oatmeal. Either option will be delicious.
Additional Rhubarb Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Strawberry Rhubarb Baked Oatmeal
Equipment
- 9x13-inch Baking Pan
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats (Note 1)
- ½ cup brown sugar packed
- 1 ½ teaspoons baking powder
- ¾ teaspoon sea salt
Wet Ingredients:
- 1 ¼ cups milk (Note 2)
- ¼ cup pure maple syrup (Note 3)
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons butter, melted cooled (Note 4)
- 1 cup rhubarb diced
- 1 cup strawberries diced
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add the dry ingredients: oats, brown sugar, baking powder, and salt. Stir until combined. Set aside.
- In another bowl, add the wet ingredients: milk, maple syrup, vanilla, and cooled, melted butter. Whisk until the eggs are beaten.
- Add the wet ingredients to the dry ingredients. Stir until combined.
- Add the chopped strawberries and rhubarb to the oatmeal mixture. For even baking, make sure the strawberries and rhubarb are cut to a similar size.
- Grease a 9x13-inch baking dish with nonstick cooking spray or softened butter.
- Pour the oatmeal mixture into the prepared pan. Top with additional cut-up strawberries and rhubarb if wanted.
- Bake in a preheated 350 degree F oven for 30-35 minutes or until the edges are golden brown and the center is set.
- Allow the baked oatmeal to rest for 5-10 minutes before serving.
- Top with whipped cream or vanilla Greek yogurt and a handful of fresh berries.
Venessa Mandelkow says
We love to meal prep this in advance! If only it would last the entire week.... Next time I will double the recipe.