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Strawberry Rhubarb Baked Oatmeal Recipe

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!

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
Author: Lee Hersh
Yield: 6 1x
Category: Breakfast
Method: Oven
Cuisine: American

Ingredients

Wet

  • 1 medium ripe banana
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 3/4 cup unsweetened almond milk

Dry

  • 2 cups rolled oats
  • 1/2 cup oat flour (or any kind of flour)
  • 1 teaspoon baking powder
  • 1 cup fresh strawberries, chopped (+ more for topping)
  • 1 cup rhubarb, chopped
  • pinch of salt

Instructions

  1. Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
  2. 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.
  3. Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
  4. 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.
  5. Transfer batter into casserole dish and use a spatula to spread evenly.
  6. Top with additional strawberry slices.
  7. Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.

Notes

Storage: store in an air-tight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1/6
  • Calories: 256
  • Sugar: 16
  • Sodium: 64
  • Fat: 5
  • Carbohydrates: 46
  • Fiber: 6
  • Protein: 8

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