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If you’re on the hunt for a comforting breakfast that feels like a warm hug and tastes like sunshine, this Strawberry Rhubarb Baked Oatmeal Recipe is an absolute game-changer. It pairs the perfect balance of tart rhubarb and sweet strawberries with hearty oats, creating a cozy, naturally sweet dish that’s as colorful as it is delicious. Whether you’re feeding the family or treating yourself, this baked oatmeal transforms simple pantry staples into a memorable morning treat.
Ingredients You’ll Need
These ingredients are simple yet essential in crafting a baked oatmeal that bursts with flavor, texture, and vibrant color. Each item plays a vital role, from the oats providing a chewy backbone to the fresh fruit adding juiciness and brightness.
- 2 cups rolled oats: The hearty base giving the dish its signature chewy texture and wholesome bite.
- 1 cup diced strawberries: Fresh and naturally sweet, strawberries bring a juicy pop of vibrant red color.
- 1/2 cup diced rhubarb: Tart and tangy, rhubarb perfectly balances the sweetness and adds a lovely zing.
- 1 teaspoon ground cinnamon: Adds warm spice that enhances the fruit flavors and creates cozy notes.
- 1 tablespoon chia seeds: These tiny powerhouses thicken the mixture and contribute a gentle crunch.
- 2 cups unsweetened almond milk: A dairy-free liquid that keeps things light and creamy.
- 1/4 cup honey or maple syrup: Natural sweeteners that gently soften the tartness while adding depth.
- 1 teaspoon vanilla extract: Brings mellow fragrance and rounds out all the flavors harmoniously.
- 1/2 cup rolled oats (for topping): Adds a crunchy layer on top for delightful contrast.
- 1/4 cup chopped nuts (almonds or walnuts): Brings crunch and a toasty nuttiness to the topping.
- 1 tablespoon coconut oil, melted: Helps the topping crisp up beautifully with a subtle tropical hint.
- 1 tablespoon honey or maple syrup (for topping): Sweetens the crumble topping just enough for a perfect finish.
- Coconut whipped cream (optional): A luscious dairy-free topping to elevate each bite with creamy richness.
- Additional fresh strawberries: For garnish that adds visual appeal and freshness when serving.
How to Make Strawberry Rhubarb Baked Oatmeal Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and set it aside so you are ready to assemble your oatmeal mixture without delay.
Step 2: Combine the Main Ingredients
In a large bowl, toss together the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Pour in the almond milk, honey or maple syrup, and vanilla extract. Give everything a thorough stir to blend the flavors and textures evenly. Letting this mixture rest for 10 minutes allows the chia seeds to absorb the liquid, thickening the batter wonderfully and ensuring a perfect bake.
Step 3: Mix the Topping
While waiting, prepare the crunchy topping by combining the extra rolled oats, chopped nuts, melted coconut oil, and the honey or maple syrup in a separate bowl. Stir until the nuts and oats are well-coated with the sweetened oil. This topping will add a golden, crisp finish to your baked oatmeal.
Step 4: Assemble and Bake
Pour the oat and fruit mixture into your prepared baking dish, spreading it evenly. Sprinkle the oat and nut topping evenly over the surface. Slide the dish into the oven and bake for 30 to 35 minutes. You’re looking for a golden brown color and a firm texture that holds together but is still tender.
Step 5: Cool and Serve
Once baked, allow your Strawberry Rhubarb Baked Oatmeal Recipe to cool just slightly. This resting time helps the texture set and makes it easier to serve. Then, top generously with coconut whipped cream and a handful of fresh strawberries for an inviting presentation and added decadence.
How to Serve Strawberry Rhubarb Baked Oatmeal Recipe
Garnishes
Adding a dollop of coconut whipped cream not only brings a luscious creaminess but also complements the tart and sweet notes in the oatmeal. Fresh strawberries on top add a burst of freshness and bright color that make each serving irresistible.
Side Dishes
This baked oatmeal pairs beautifully with a side of crispy bacon or a simple green smoothie for a well-rounded breakfast. The savory or refreshing side balances the sweetness perfectly, turning your morning meal into a feast.
Creative Ways to Present
For a brunch crowd, bake this recipe in a larger dish and serve in individual ramekins topped with mint leaves or edible flowers for a charming touch. You could also drizzle a little extra honey or maple syrup just before serving to add a glistening finish and extra sweetness if desired.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Strawberry Rhubarb Baked Oatmeal Recipe in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a convenient grab-and-go breakfast or snack option.
Freezing
This baked oatmeal freezes beautifully. Portion it into freezer-safe containers or wrap individual slices tightly with plastic wrap and foil. Frozen oatmeal can be stored for up to 3 months, so you’ll always have a healthy breakfast ready during busy weeks.
Reheating
Reheat leftovers in the microwave for about 60 seconds or warm in a preheated oven at 350°F (175°C) for 10 to 15 minutes until heated through. Either way, you’ll enjoy that fresh-baked flavor all over again. Add extra coconut whipped cream or a splash of almond milk if it feels too dry.
FAQs
Can I use frozen strawberries and rhubarb?
Absolutely! Frozen fruit works well here. Just thaw and drain excess liquid before mixing to prevent your baked oatmeal from becoming too watery.
Is this recipe dairy-free?
Yes! Using almond milk and coconut whipped cream keeps the dish completely dairy-free, perfect for those with lactose intolerance or anyone seeking a plant-based breakfast.
Can I substitute the nuts in the topping?
Definitely. Feel free to swap almonds or walnuts for your favorite nuts like pecans or even seeds such as pumpkin or sunflower for a nut-free option.
How do chia seeds help in this recipe?
Chia seeds absorb liquid and act as a natural thickener, helping to bind the oats and fruit together while adding a slight crunch and fiber boost.
Can I make this recipe gluten-free?
Yes, just be sure to use certified gluten-free rolled oats. This ensures no cross-contamination and keeps the dish safe for those with gluten sensitivities.
Final Thoughts
This Strawberry Rhubarb Baked Oatmeal Recipe is a delightful way to elevate your breakfast routine with its vibrant flavors and comforting texture. It’s simple to make, packed with wholesome ingredients, and perfect for cozy mornings or weekend brunches. Give it a try — I promise it will become one of your favorite go-to recipes to brighten your day!
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Print
Strawberry Rhubarb Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Strawberry Rhubarb Baked Oatmeal combines wholesome rolled oats with fresh strawberries and tangy rhubarb, all flavored with cinnamon and sweetened naturally with honey or maple syrup. Topped with a crunchy nut and oat mixture and served with coconut whipped cream, this baked oatmeal makes a delicious and nutritious breakfast or snack option packed with fiber and antioxidants.
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1 cup diced strawberries
- 1/2 cup diced rhubarb
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Topping
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (e.g., almonds or walnuts)
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup
To Serve
- Coconut whipped cream
- Additional fresh strawberries
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish and set it aside to prepare for baking.
- Combine main ingredients: In a large bowl, mix rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add almond milk, honey or maple syrup, and vanilla extract. Stir the mixture until everything is well combined. Let it rest for 10 minutes so the chia seeds can absorb the liquid and thicken the mixture.
- Make topping: In a separate bowl, combine the topping ingredients: rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Mix until the oats and nuts are evenly coated with the oil and sweetener.
- Assemble in baking dish: Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the prepared oat and nut topping evenly over the surface.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the oatmeal is firm and the topping is golden brown.
- Serve: Allow the baked oatmeal to cool slightly before serving. Top with coconut whipped cream and additional fresh strawberries if desired for extra sweetness and texture.
Notes
- You can substitute maple syrup for honey to keep the recipe vegan.
- Feel free to swap nuts based on your preference or what you have on hand.
- Letting the mixture sit before baking helps chia seeds absorb liquid, improving texture.
- Use fresh or frozen strawberries and rhubarb; if frozen, thaw and drain excess liquid.
- Leftovers refrigerate well and reheat with a splash of almond milk for moisture.
