Strawberry Rhubarb Baked Oatmeal
Published 4/5/2022
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Make breakfast a breeze with this Strawberry Rhubarb Baked Oatmeal. This strawberry rhubarb recipe is the perfect healthy breakfast that’s packed with fiber and protein.
Oh So Delicious Baked Oatmeal
This strawberry rhubarb baked oatmeal is packed with flavor! We wanted a new and fresh baked oatmeal recipe that really screamed SPRING and the strawberry rhubarb combo was a no brainer. And summer isn’t summer without strawberries and because we are right in the heart of rhubarb season here in Minnesota.
Why Make Baked Oatmeal?
Baked oatmeal is one of our go-to ways to eat oatmeal because it’s almost like eating cake for breakfast. Baked oatmeal is also a great make-ahead breakfast idea that takes no time to reheat when you’re ready to eat.
Before we gush any more about this healthy breakfast recipe, can we chat more about rhubarb for a second?
Rhubarb is the fleshy edible stalks of the rhubarb plant. It is one of the first seasonal vegetables (yes, rhubarb is a vegetable, not a fruit) of the season that you can harvest.
Rhubarb is crunchy and tart, but typically needs a sweetener when used in recipes.
Every one cup of chopped rhubarb is only 26 calories. Rhubarb is a great source of vitamin k and antioxidants. It is also packed in fiber and low in fat.
All Things Baked Oatmeal
Baked oatmeal is a method of cooking oatmeal where you combine rolled oats with eggs and milk and any other flavorings and bake it to create a muffin or cake-like breakfast.
The texture is like a hearty bread or muffin and it’s so good with toppings like peanut butter, honey or fresh berries. This texture also makes it a great breakfast to take on the go.
Baked Oatmeal Q&A
How long does baked oatmeal keep? If you store your baked oatmeal in the refrigerator in an air-tight container, it should last anywhere from 3-5 days. You can also try freezing your baked oatmeal for later and that will keep for 3 months.
Can you use instant oatmeal for baking? Yes! You can use both rolled oatmeal and quick cooking oatmeal in most baked oatmeal recipes.
Should baked oatmeal be refrigerated? While we suggest always refrigerating your baked oatmeal, it should be okay in the counter overnight. We do want to note that it will last much longer in the fridge than on the counter.
Why is oatmeal a good breakfast? Oatmeal is a great breakfast option because it’s packed with fiber and 100% whole grains.
Can you leave cooked oatmeal out overnight? Yes, you can leave your cooked baked oatmeal out overnight. Do note that we suggest refrigerating your baked oatmeal for the best results.
How to Make Baked Oatmeal
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
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!
Mix together all ingredients
Mash your banana in a large bowl and then add the rest of the wet ingredients and stir. Then, slowly add all of the dry ingredients to the same bowl and whisk everything together.
Transfer into casserole dish
Transfer baked oatmeal batter into the prepared baking 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!
Bake at 350ºF
Bake at 350ºF for about 35 minutes or until the baked oatmeal has firmed up.
Easy Ingredient Swaps and Add-Ins
Swap Milk –> this baked oatmeal calls for unsweetened almond milk, but feel free to use any milk you have on hand, such as dairy milk, coconut milk, oat milk, soy milk or another dairy-free milk variety.
Add Nuts –> want to add a little crunch to your baked oatmeal? Feel free to top with a 1/2 cup of chopped nuts, such as walnuts, pecans or almonds.
Delicious Toppings –> Top this strawberry rhubarb baked oatmeal with toppings such as a dollop of Greek yogurt, mini chocolate chips, chia seeds or a drizzle of maple syrup.
Check it out!
How to Make Oatmeal
How to Make Oatmeal: Learn how to make every variation of oatmeal (steel-cut, rolled, and quick-cooking) in every method (stovetop, slow cooker, Instant Pot, overnight, and microwave)!
Storage Recommendations
Once your strawberry rhubarb baked oatmeal has fully cooled, we suggest slicing it into single servings and placing into an airtight container.
Store your baked oatmeal in the refrigerator for up to 5 days. While you can leave your baked oatmeal out overnight, they will last much longer in the fridge.
To Freeze: To freeze this strawberry rhubarb baked oatmeal, let it come to room temperature. Then tightly wrap it with a piece of tin foil and remove as much air as possible. Store in freezer for up to 3 months.
Strawberry Rhubarb Baked Oatmeal Recipe
Ingredients
Wet
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 3/4 cup unsweetened, plain almond milk
Dry
- 2 cups rolled oats
- 1/2 cup oat flour, or any kind of flour
- 1 teaspoon baking powder
- 1 cup choped fresh strawberries, + more for topping
- 1 cup chopped rhubarb
- pinch of salt
Instructions
- 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
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for my husband’s meal prep. He has been eating it as his breakfast before the gym. He said that it tastes really good. Thank you.
Husband approved!
OMG… It’s so delicious! I have a sweet tooth, but I’m trying to keep healthy diet.
This is a perfect solution for me.
Thank you so much!
Thanks for such a wonderful post ,We are always looking for interesting breakfast dishes with oatmeal.
Can I use blueberries instead of the rhubarb? Or a different fruit?
Absolutely! You could even just double the strawberries!
I made this for breakfast and it was delicious! I didn’t have quite enough strawberries so I added nectarines and a dash of cinnamon. It cooked up great at high altitude with no adjustments. I will definitely be making this again. My kids ate it up too.
UM…YUM!!!
this is the best baked oatmeal. reminds me of an oatmeal cake that we used to make. I used all rhubarb and applesauce instead of a banana, and monk fruit sweetener to lessen calories a bit. . I sprinkled walnut on top of each piece and when re-heating added a touch of monk brown sugar to the top. I will make again and again. First time I have seen a baked oatmeal that also had oat bran flour in it. I think that must have made a difference too.
So glad you loved it!!!!!
How does this do if baked the night before?
Yes was wondering as well. Does this heat up well for a few days breakfast worth??
Yes it does! Almost better on day 2 and 3 🙂
Yum! I love oatmeal but for me summer means overnight oats as the oven heats up the house too much. Any thoughts on this flavor combo for an overnight oat recipe?
Hey Abbie! Not sure I’d want to eat raw rhubarb because it is s bitter so you might want to try sautéing the rhubarb in a little bit of honey and water to steam it!
Thank you for a healthy rhubarb recipe! – one that’s not full of sugar!!!
YES!!!
So my husband is slightly obsessed with Strawberry Rhubarb pie…this seems like a better option! Cannot wait to try them out.
YES!!!! He is going to love this. You could even have it for dessert and throw a scoop of ice cream on top 🙂 Just saying.