Why You’ll Love This Recipe

Strawberry Rhubarb Baked Oatmeal is a comforting, wholesome breakfast that balances the sweetness of ripe strawberries with the tangy bite of rhubarb. Baked to perfection with hearty oats and warm spices, this dish is perfect for meal prep or a cozy morning treat. It’s naturally sweetened, easy to customize, and sure to become a seasonal favorite.

ingredients

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

old-fashioned rolled oatsfresh or frozen rhubarfresh strawberriesmilk (dairy or non-dairy)eggsmaple syrupvanilla extractcinnamonbaking powdersaltmelted coconut oil or butter

directions

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

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

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

Add the wet ingredients to the dry mixture and stir to combine.

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 or at room temperature.

Servings and timing

This recipe yields 6-8 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 brown sugar on top before baking for a caramelized finish.

Use honey or brown sugar instead of maple syrup.

Swap strawberries for raspberries or blueberries for a flavor twist.

Top with yogurt or a drizzle of cream when serving.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5 days.To reheat, warm individual portions in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes.Can be frozen in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy.

Do I need to peel the rhubarb?

No, just trim the ends and chop. Peeling is not necessary.

Can I make this vegan?

Yes, use a plant-based milk, a flax egg substitute, and coconut oil.

Is it sweet enough without extra sugar?

Maple syrup adds natural sweetness, but feel free to adjust to taste.

Can I prepare it the night before?

Yes, assemble it ahead and refrigerate overnight. Bake in the morning.

Can I use frozen fruit?

Yes, no need to thaw—just increase baking time slightly.

What size baking dish should I use?

An 8×8 or 9×9-inch dish works best.

Can I make it gluten-free?

Yes, just use certified gluten-free oats.

Is this good for kids?

Absolutely! It’s fruity, soft, and naturally sweetened.

What can I serve with it?

Great with yogurt, whipped cream, or a splash of milk.

Conclusion

Strawberry Rhubarb Baked Oatmeal is a hearty and delicious way to start your day, bringing together the best of spring and summer flavors. Whether you enjoy it fresh from the oven or as a make-ahead breakfast, this dish is nutritious, flavorful, and easy to love.