If you’re craving a cozy, fruity breakfast that feels like a warm hug from the inside, this Strawberry Rhubarb Baked Oatmeal Recipe is exactly what you need. It’s a spectacular blend of tart rhubarb and sweet strawberries baked into hearty oats, finished with a crunchy nut topping that adds just the right texture. Every bite bursts with sunshine and comfort, making it a perfect start to any day, whether you’re feeding a crowd or treating yourself to something special. Let me walk you through this delightful dish that’s as nutritious as it is delicious!
Ingredients You’ll Need
Gathering simple ingredients is key for this Strawberry Rhubarb Baked Oatmeal Recipe. Each element plays its part, from the earthiness of rolled oats to the fresh zing of rhubarb, creating a balance of flavors and textures that will make your breakfast shine.
- 2 cups rolled oats: The hearty base that gives structure and whole-grain goodness.
- 1 cup diced strawberries: Adds natural sweetness and vibrant color.
- 1/2 cup diced rhubarb: Brings a tart contrast that livens up the dish.
- 1 teaspoon ground cinnamon: Introduces warm, aromatic spice.
- 1 tablespoon chia seeds: For a subtle crunch and boost of fiber.
- 2 cups unsweetened almond milk: Provides moisture with a mild, nutty flavor.
- 1/4 cup honey or maple syrup: Natural sweetener to keep it wholesome and delicious.
- 1 teaspoon vanilla extract: Adds depth and a comforting aroma.
- 1/2 cup rolled oats (for topping): Creates a crunchy, golden finish.
- 1/4 cup chopped nuts (almonds or walnuts): A nutty crunch to complement the soft baked oats.
- 1 tablespoon coconut oil, melted: Helps the topping crisp up beautifully.
- 1 tablespoon honey or maple syrup (for topping): Enhances sweetness and helps bind the topping.
- Coconut whipped cream: The perfect dairy-free topping that feels indulgent.
- Additional fresh strawberries: For an extra pop of freshness at 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). Lightly grease an 8×8-inch baking dish to ensure your oatmeal doesn’t stick and can effortlessly slide onto your plate once baked. This simple prep step sets the stage for a flawless bake.
Step 2: Mix Your Oatmeal Base
In a large bowl, toss together the rolled oats, diced strawberries, diced rhubarb, cinnamon, and chia seeds. Pour in the almond milk, honey or maple syrup, and vanilla extract. Stir everything until it comes together beautifully. Letting it rest for about 10 minutes helps the chia seeds soak up the liquid, giving the bake a wonderful, creamy texture.
Step 3: Whip Up the Topping
In a separate bowl, combine the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Mix until every oat and nut is coated with that glossy, sweet oil blend. This crunchy topping will add that irresistible golden finish that makes the Strawberry Rhubarb Baked Oatmeal Recipe stand out.
Step 4: Assemble and Bake
Pour your oat and fruit mixture into the prepared baking dish. Evenly sprinkle the crunchy topping over the surface. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top turnsa lovely golden brown and the oatmeal feels firm to the touch.
Step 5: Let It Cool and Garnish
Once out of the oven, give the baked oatmeal a few minutes to cool slightly. This resting time lets flavors settle and makes it easier to serve. Then, add a generous dollop of coconut whipped cream and scatter some fresh strawberries on top for that perfect finishing touch.
How to Serve Strawberry Rhubarb Baked Oatmeal Recipe
Garnishes
A sprinkle of fresh strawberries and a dollop of coconut whipped cream are my favorite garnishes. They add fresh brightness and creamy sweetness that elevate every spoonful. You can also try toasted coconut flakes or a drizzle of maple syrup for extra flair.
Side Dishes
This baked oatmeal pairs beautifully with a side of Greek yogurt or a handful of mixed berries. For an energizing breakfast, try serving it alongside a small glass of freshly squeezed orange juice or a warm cup of herbal tea to round out the meal.
Creative Ways to Present
To impress guests or turn this into a brunch centerpiece, bake individual portions in ramekins for personal servings. Another idea is to layer the baked oatmeal with yogurt and fresh fruit in a glass for a stunning parfait-style presentation that’s as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Rhubarb Baked Oatmeal Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Just cover it well to prevent drying out, and it will stay moist and flavorful, ready for a quick morning treat.
Freezing
If you want to keep it longer, this baked oatmeal freezes wonderfully. Cut into portions and wrap each piece tightly in plastic wrap or place in freezer-safe containers. It will stay fresh for up to 2 months—perfect for busy weeks.
Reheating
Reheat leftovers in the microwave for about 1 to 2 minutes until warmed through, or pop them in a preheated oven at 350°F (175°C) for 10-15 minutes. Add a little splash of almond milk before reheating to restore that creamy texture, and top with fresh strawberries or coconut whipped cream to bring it back to life.
FAQs
Can I substitute the almond milk with another milk?
Absolutely! You can use any plant-based milk like oat, soy, or coconut milk, or even regular dairy milk if you prefer. Just keep the quantity the same for the perfect consistency.
Is it possible to make this recipe gluten-free?
Yes, just make sure to use certified gluten-free rolled oats. All other ingredients are naturally gluten-free, so you’ll have a safe, delicious treat.
Can I use fresh rhubarb year-round?
Rhubarb is seasonal, but if it’s not available fresh, frozen rhubarb works just as well. Just thaw it before adding to your mix.
How can I make this recipe vegan?
Use maple syrup instead of honey and opt for coconut whipped cream or another plant-based topping to keep everything vegan-friendly without sacrificing taste.
What’s the best way to make the topping extra crunchy?
Make sure your coconut oil is melted but not too hot before mixing with oats and nuts, then press the topping gently onto the oatmeal before baking. This helps create a crisp, golden crust that adds wonderful texture.
Final Thoughts
This Strawberry Rhubarb Baked Oatmeal Recipe is a true game-changer for your breakfast rotation. It’s comforting, colorful, and packed with flavors that feel both fresh and indulgent. Give it a try, and I promise it will quickly become one of your favorite morning go-tos for chilly days or whenever you need a little baked comfort in your life.
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: Gluten Free
Description
This Strawberry Rhubarb Baked Oatmeal is a wholesome and comforting breakfast casserole bursting with fresh fruit flavors. Rolled oats are mixed with diced strawberries and rhubarb, flavored with cinnamon and chia seeds, and sweetened naturally with honey or maple syrup. Topped with a crunchy nut and oat mixture and baked to a golden brown, it’s perfect for a nutritious start to your day. Served warm with coconut whipped cream and extra strawberries, this dish is a delicious, plant-based, gluten-free morning treat.
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 to prevent sticking and set it aside.
- 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 everything thoroughly until well mixed. Let this mixture sit for 10 minutes to allow the chia seeds to absorb the liquid, thickening the oatmeal.
- Prepare the Topping. In a separate bowl, combine the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until the oats and nuts are evenly coated with the coconut oil and sweetener mixture.
- Assemble the Dish. Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the oat and nut topping evenly over the surface of the oatmeal mixture.
- Bake the Oatmeal. Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the top is golden brown and the oatmeal mixture 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 garnish.
Notes
- For a vegan version, use maple syrup instead of honey.
- To make this gluten-free, ensure your rolled oats are certified gluten-free.
- Chilling the batter overnight before baking can help intensify flavors and improve texture.
- You can substitute almond milk with any other preferred plant-based milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
