Make breakfast a breeze with this Strawberry Rhubarb Baked Oatmeal. This strawberry rhubarb recipe is the perfect healthy breakfast that’s packed with fiber, protein, and will satisfy your sweet tooth while keeping you full until lunchtime!
It’s Linley again- hi there! Bringing you one of our favorite new baked oatmeal recipes. YOU GUYS, this Strawberry Rhubarb Baked Oatmeal is to DIE for. It is sweet, tangy, AND savory all at the same time. This recipe will satisfy both my sweet tooth breakfast people and my savory breakfast lovers. We wanted a new and fresh baked oatmeal recipe that really screamed SPRING and the strawberry rhubarb combo was a no brainer. We chose strawberry rhubarb because summer isn’t summer without strawberries and because we are right in the heart of rhubarb season in Minnesota.
Before we gush any more about this healthy breakfast recipe, can we chat more about rhubarb for a second?
What is Rhubarb
Rhubarb is one of the first vegetables (yes, rhubarb is a vegetable, not a fruit) of the season that you can harvest. Raise your hand if you used to dip your rhubarb in a bowl of white sugar when you were little? That was definitely me. My parents had a huge garden growing up and rhubarb was always one of the first vegetables we could harvest. We used to run out, break off a stalk of rhubarb, dip it in white sugar, and gnaw on it for the whole day.
Crunchy and sweet- the perfect combination. If you’re a rhubarb fan, you know that there has to be some kind of sweetness added to the rhubarb or else it is way too tart to eat on its own. Here’s some more nutrition information about rhubarb!
- Every one cup of chopped rhubarb is only 26 calories.
- Rhubarb is a great source of vitamin k and antioxidants.
- Rhubarb is packed with fiber and low in fat.
How to Make Baked Oatmeal
Making baked oatmeal is quite simple and doesn’t require a lot of hands-on time in the kitchen. First things first, you’re going to need a casserole dish. While we used a 10-inch by 7-inch casserole dish, you can use a variety of different sizes, you’ll just need to watch your bake time.
Step 1: Prepare rhubarb
Chop your rhubarb into bite-sized pieces and then transfer into a medium bowl. Drizzle on some honey and let that sit while you prepare the rest of the recipe. This will help take away some of the natural tartness of the rhubarb!
Step 2: Mix together all ingredients
Mash your banana in a large bowl and then add the rest of the wet ingredients and mix. Then, slowly add all of the dry ingredients to the same bowl and mix again.
Step 3: Transfer into casserole dish
Transfer baked oatmeal batter into the greased casserole dish and spread out evenly. Then, decorate the top as you wish. We loved adding a few slices of strawberries because it makes your breakfast a piece of art!
Step 4: Bake at 350ºF
Bake at 350ºF for about 35 minutes or until the baked oatmeal has firmed up.
Baked Oatmeal Recipes
- Peanut Butter Banana Oatmeal Bake
- Banana Berry Baked Oatmeal
- Dark Chocolate Berry Oatmeal Bake
- Lemon Blueberry Baked Oatmeal
Strawberry Rhubarb Baked Oatmeal Video
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 3/4 cup unsweetened almond milk
- Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Prep rhubarb, by chopping into bite-sized pieces. Place in a medium bowl and then add honey. Mix well and let sit while you prep the rest of the bake.
- Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
- Add rolled oats, oat flour, baking powder, strawberries, and a pinch of salt and mix. Then, add rhubarb/honey mixture and mix one more time.
- Transfer batter into casserole dish and use a spatula to spread evenly.
- Top with additional strawberry slices.
- Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.
Tips & Notes
Storage: store in an air-tight container in the refrigerator for up to 5 days.
Nutrition FactsServing Size: 1/6 Calories: 256 Sugar: 16 Sodium: 64 Fat: 5 Carbohydrates: 46 Fiber: 6 Protein: 8
Keywords: baked oatmeal