If you adore cozy breakfasts that combine wholesome ingredients with bursts of fresh fruit, then this Strawberry Rhubarb Baked Oatmeal Recipe is going to become your new go-to favorite. It perfectly balances the tartness of rhubarb with the juicy sweetness of strawberries, all nestled inside a warm, golden baked oat base. This delightful dish is not only comforting and nourishing but also offers a beautiful pop of color and texture that will brighten your morning and satisfy your taste buds with every spoonful.
Ingredients You’ll Need
The beauty of this Strawberry Rhubarb Baked Oatmeal Recipe lies in how simple yet essential the ingredients are. Each one plays a key role, whether it’s giving creamy texture, a hint of natural sweetness, or a satisfying crunch that rounds out the whole experience.
- 2 cups rolled oats: The hearty base that makes the oatmeal filling and full of fiber.
- 1 cup diced strawberries: Adds juicy sweetness and vibrant color.
- 1/2 cup diced rhubarb: Brings a lovely tartness that balances the flavors.
- 1 teaspoon ground cinnamon: Adds cozy warmth and enhances the fruit’s flavor.
- 1 tablespoon chia seeds: Helps thicken the mixture and adds extra nutrition.
- 2 cups unsweetened almond milk: Keeps things creamy without overpowering the fruits.
- 1/4 cup honey or maple syrup: Natural sweeteners that complement the fruits perfectly.
- 1 teaspoon vanilla extract: Adds depth and aromatic sweetness.
- 1/2 cup rolled oats (for topping): Brings texture and crunch on top.
- 1/4 cup chopped nuts (almonds or walnuts): Adds a satisfying nutty crunch.
- 1 tablespoon coconut oil, melted: Helps bind the topping ingredients and adds subtle richness.
- 1 tablespoon honey or maple syrup (for topping): Sweetens and glazes the crunchy topping.
- Coconut whipped cream: Perfect for topping with a light, dairy-free creaminess.
- Additional fresh strawberries: For an extra burst of fresh flavor when serving.
How to Make Strawberry Rhubarb Baked Oatmeal Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Then lightly grease an 8×8-inch baking dish—this simple step ensures your baked oatmeal comes out clean and intact every time.
Step 2: Combine the Main Ingredients
In a large mixing bowl, stir together the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Pour in the unsweetened almond milk, honey or maple syrup, and vanilla extract, mixing until everything is nicely blended. Let the mixture rest for about 10 minutes so the chia seeds can absorb liquid, thickening the base and adding texture.
Step 3: Prepare the Topping
While the main mixture is setting, grab a separate bowl and combine the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until the oats and nuts are fully coated in the coconut oil and sweetener, creating a deliciously crunchy topping.
Step 4: Assemble and Bake
Pour your oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the oat and nut topping over the surface, making sure to cover it well. Pop your dish into the oven and bake for 30 to 35 minutes, or until the top is golden brown and the oatmeal feels firm to the touch.
Step 5: Cool and Garnish
Let the baked oatmeal cool for a few minutes once it’s out of the oven. This step helps it set up perfectly for serving. Just before you dig in, top it with a generous dollop of coconut whipped cream and scatter fresh strawberries on top for an irresistibly fresh finish.
How to Serve Strawberry Rhubarb Baked Oatmeal Recipe
Garnishes
Garnishing this baked oatmeal not only adds visual appeal but boosts flavor too. A little coconut whipped cream adds a dreamy creaminess that contrasts beautifully with the tart rhubarb, while extra fresh strawberries bring a juicy burst with each bite. You can also sprinkle a pinch of cinnamon or a few chopped nuts on top for added texture and aroma.
Side Dishes
This Strawberry Rhubarb Baked Oatmeal Recipe pairs wonderfully with light breakfast sides like a crisp green salad with lemon vinaigrette or a refreshing glass of freshly squeezed orange juice. If you’re feeling indulgent, a side of yogurt or your favorite fruit compote can round out the meal perfectly.
Creative Ways to Present
For an extra special touch, serve this baked oatmeal straight from the baking dish in rustic ramekins for individual portions. You can drizzle a little extra honey or maple syrup on top just before serving, or layer it in a parfait glass alternating with yogurt and fruit for a stunning brunch presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover strawberry rhubarb baked oatmeal is as delicious the next day as fresh out of the oven. Store it in an airtight container in the refrigerator for up to 4 days. This keeps the flavors bright and allows you to enjoy a quick, nourishing breakfast or snack whenever the craving hits.
Freezing
If you want to keep this comforting dish on hand longer, slice it into portions and freeze them individually in a freezer-safe container or bag. It freezes beautifully for up to 2 months and makes busy mornings a breeze. Just remember to thaw overnight in the fridge before reheating.
Reheating
To warm up your strawberry rhubarb baked oatmeal, microwave for 1 to 2 minutes or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes. If reheating from frozen, thaw beforehand and add a splash of almond milk to keep it moist. Top with fresh fruits or coconut whipped cream after warming for a fresh finish.
FAQs
Can I use fresh or frozen fruit for this recipe?
You can absolutely use either fresh or frozen strawberries and rhubarb in this baked oatmeal. If using frozen, there’s no need to thaw first; just be aware it might increase the moisture slightly, so keep an eye on the baking time.
Is there a substitute for almond milk?
Definitely! Feel free to use any plant-based milk like oat, soy, or cashew milk, or dairy milk if you prefer. The goal is to keep that creamy consistency without overpowering the flavors.
Can I make this recipe vegan?
Yes, this recipe can easily be vegan by swapping honey for maple syrup and using coconut whipped cream or another plant-based topping. It remains just as delicious and satisfying without any animal products.
What nuts work best for the topping?
Almonds and walnuts are fantastic choices since they add crunch and a mild, nutty flavor. Feel free to experiment with pecans or pistachios for different textures and unique tastes.
Can I add other spices to the baked oatmeal?
Absolutely! Cinnamon is the star spice here, but a pinch of nutmeg or ground ginger can add another layer of warmth and complexity that complements the strawberry and rhubarb beautifully.
Final Thoughts
This Strawberry Rhubarb Baked Oatmeal Recipe truly brings together the best of fresh fruit, wholesome oats, and cozy spices in one irresistible dish. Whether you’re cooking for your family on a weekend morning or meal prepping for busy days ahead, this baked oatmeal is an effortless way to enjoy a nutritious and delicious start. Give it a try — I promise it will brighten your breakfast routine and fill your kitchen with the most wonderful aromas!
Print
Strawberry Rhubarb Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Rhubarb Baked Oatmeal is a warm, comforting breakfast dish featuring wholesome oats combined with fresh strawberries and tart rhubarb, lightly sweetened and spiced with cinnamon. Topped with a crunchy nut and oat mixture and finished with coconut whipped cream, it offers a delicious balance of flavors and textures, perfect for a nutritious start to your day.
Ingredients
Oatmeal Base
- 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 Oven 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 the oatmeal mixture.
- Mix Oatmeal Ingredients: In a large bowl, combine the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Pour in the unsweetened almond milk, honey or maple syrup, and vanilla extract. Stir thoroughly until the mixture is well combined. Let it sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken the mixture.
- Prepare Topping: In a separate bowl, mix the topping ingredients by combining rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until the oats and nuts are evenly coated with the mixture.
- Assemble in Baking Dish: Pour the oatmeal mixture into the greased baking dish and spread it evenly. Sprinkle the prepared topping evenly over the oatmeal layer to create a crunchy crust.
- Bake the Oatmeal: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the topping turns golden brown and the oatmeal is set and firm to the touch.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool slightly. Serve warm topped with coconut whipped cream and additional fresh strawberries for extra flavor and freshness.
Notes
- You can substitute maple syrup for honey to make this recipe vegan-friendly.
- Chia seeds help thicken the oatmeal and add extra fiber and omega-3 fatty acids.
- If rhubarb is unavailable, you may replace it with an equal amount of diced apples or strawberries.
- For a nuttier flavor, toast the chopped nuts before mixing them into the topping.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
