Strawberry Rhubarb Baked Oatmeal

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?

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.

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.

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.