Make breakfast a breeze with this Strawberry Rhubarb Oatmeal Bake. It is 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 Lee’s and my favorite new oatmeal bake recipes. YOU GUYS, this Strawberry Rhubarb Oatmeal Bake 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 breakfast recipe that really screamed SUMMER and the strawberry + rhubarb combo was a no brainer. We chose strawberry rhubarb, because summer isn’t summer with out strawberries and because we are right in the heart of rhubarb season in Minnesota.
Before we gush anymore about this oatmeal bake, can we chat garden season in Minnesota for a minute?
Rhubarb is one of the first vegetables (yes, rhubarb is a vegetable, not a fruit) of the season that you can harvest in MN. 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 naw 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 to tart to eat on it’s own.
Back to gardens. Gardening season in Minnesota is one of my favorite things about spring and summer. Along with rhubarb, my dad always planted tomatoes, beans, kale, carrots, and every herb under the sun. It was amazing. My mom also has a green thumb. She is a flower whisperer. I love the planning out a layout for a garden and getting my hands dirty planting. No computer, no phone, it is one of the best things ever. The waiting game is hard for me, but dreaming up all of the delicious recipes I can make when it’s harvest time makes the wait worth it.
Lee and I always dream about what our Fit Foodie Garden will look like. TONS of arugula (duh), tomatoes, peppers, kale, and all of our favorite herbs. One thing you need for a garden is a yard and neither of us has one of those right now. BUT, in August I too am moving in with my boyfriend, Cole, and half of our back yard is dedicated garden space. SCORE.
Obviously, we will have a designated spot in the garden for rhubarb so we can make this Strawberry Rhubarb bake next season too. Now, get baking. If you have a yard, go out and grab a couple stalks of rhubarb, turn on your favorite summer jams, and in no time you will have a delicious breakfast for all week long.
VIDEO: Strawberry Rhubarb Oatmeal Bake
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6
- 1 very ripe banana, medium
- 2 eggs, large
- 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.
- Serving Size: 1/6
- Calories: 256
- Sugar: 16
- Sodium: 64
- Fat: 5
- Carbohydrates: 46
- Fiber: 6
- Protein: 8