If you’re looking for a cozy, vibrant breakfast that feels like a warm hug and bursts with fresh flavors, this Strawberry Rhubarb Baked Oatmeal Recipe is your new best friend. Combining the tartness of rhubarb with the natural sweetness of strawberries, each bite delivers a perfect balance of fruity brightness and comforting oats. It’s a dish that not only fills you up but makes your mornings feel a little more special, whether you’re feeding a crowd or treating yourself to a weekend indulgence.
Ingredients You’ll Need
The magic of this Strawberry Rhubarb Baked Oatmeal Recipe lies in its simplicity and the thoughtful mix of ingredients. Each item plays a key role: oats provide heartiness and fiber, berries bring freshness and color, while cinnamon and chia seeds add warmth and texture. This blend ensures every spoonful is as delightful as the last.
- 2 cups rolled oats: The base of the oatmeal, offering nuttiness and a satisfying chew.
- 1 cup diced strawberries: Adds juicy sweetness and vibrant red pops throughout the dish.
- 1/2 cup diced rhubarb: Brings a tart, tangy note that perfectly balances the sweeter fruits.
- 1 teaspoon ground cinnamon: Infuses warmth and a subtle spice that compliments the fruit beautifully.
- 1 tablespoon chia seeds: A nutritional powerhouse that also helps thicken and bind the oatmeal.
- 2 cups unsweetened almond milk: Keeps the dish dairy-free while providing a creamy texture.
- 1/4 cup honey or maple syrup: Natural sweeteners that elevate the flavors without overpowering.
- 1 teaspoon vanilla extract: Enhances the overall aroma and taste with a smooth, sweet note.
- 1/2 cup rolled oats: Used again for the crunchy topping to add texture contrast.
- 1/4 cup chopped nuts (almonds or walnuts): Introduces a satisfying crunch and a touch of earthiness.
- 1 tablespoon coconut oil, melted: Helps the topping crisp up beautifully and adds a subtle tropical twist.
- 1 tablespoon honey or maple syrup: Binds the topping ingredients together and adds a glossy finish.
- Coconut whipped cream: The ultimate creamy finish that’s light and dairy-free.
- Additional fresh strawberries: For an extra fresh garnish that brightens each serving.
How to Make Strawberry Rhubarb Baked Oatmeal Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and ensure those oats bake up crisp on the edges but soft and tender inside. Having the oven ready at the right temperature is key to achieving that perfect golden top.
Step 2: Combine the Main Ingredients
In a large mixing bowl, toss together the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Pour in the almond milk, honey or maple syrup, and vanilla extract. Stir it all until beautifully combined. Then, let the mixture rest for about 10 minutes. This is where the chia seeds work their magic, absorbing the almond milk and creating a luscious, thick texture that holds everything together.
Step 3: Prepare the Crunchy Topping
While the base mixture is resting, take a separate bowl to stir the topping. Combine the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Mix thoroughly so every oat and nut is coated in that silky coconut oil and natural sweetness. This topping will bake to a crunchy perfection that contrasts wonderfully with the creamy oatmeal beneath.
Step 4: Assemble and Bake
Pour your oatmeal mixture into the prepared baking dish, smoothing it out evenly. Then sprinkle your nutty, oat topping generously over the entire surface. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the edges start to turn a gorgeous golden brown and the center feels firm to the touch.
Step 5: Cool and Garnish
Once baked, allow your Strawberry Rhubarb Baked Oatmeal Recipe to cool slightly—this helps it set and makes it easier to slice without crumbling. Before serving, top with a dollop of coconut whipped cream and scatter some fresh strawberries over the top for added freshness and a pretty presentation. It’s that final touch that takes this breakfast to another level.
How to Serve Strawberry Rhubarb Baked Oatmeal Recipe
Garnishes
Adding garnishes is your chance to get creative and make every serving feel special. Apart from the luscious coconut whipped cream and fresh strawberries, a sprinkle of toasted coconut flakes or a drizzle of extra honey can add delightful notes and textures. These simple touches enhance the natural flavor profile and elevate your presentation effortlessly.
Side Dishes
This baked oatmeal pairs beautifully with refreshing sides like a crisp green salad for a brunch menu or a smoothie to keep things light yet filling. If you want to keep the meal sweet, some Greek yogurt or a small bowl of mixed berries complements the tartness of rhubarb perfectly.
Creative Ways to Present
For a brunch party, bake the oatmeal directly in mini ramekins for individual servings that impress with style. Alternatively, layer warm slices next to a glass of chilled almond milk or serve with a small pot of homemade jam on the side. The versatility of this Strawberry Rhubarb Baked Oatmeal Recipe lets you customize how it shines on your table.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, no worries—the baked oatmeal keeps beautifully in the fridge. Store it in an airtight container, and it will stay fresh for up to 4 days. This makes it perfect for busy mornings when you want a quick and satisfying breakfast.
Freezing
This recipe also freezes wonderfully. Cut the cooled oatmeal into individual portions, wrap them tightly in plastic wrap or parchment paper, and place them in a freezer-safe bag. Frozen baked oatmeal can be stored for up to 3 months, so you can enjoy your Strawberry Rhubarb Baked Oatmeal Recipe anytime you need a warm, wholesome meal fast.
Reheating
To reheat, simply warm a portion in the microwave for about 1 to 2 minutes or until heated through. You can also reheat it in the oven at 350°F (175°C) for 10-15 minutes if you want to restore some of that fresh-baked crispiness, especially on the topping.
FAQs
Can I use frozen strawberries and rhubarb?
Absolutely! Frozen fruit works great when fresh isn’t available. Just be sure to thaw and drain excess liquid so your baked oatmeal doesn’t get too watery.
Is this recipe dairy-free?
Yes, it’s naturally dairy-free thanks to almond milk and coconut whipped cream, making it a great option for those avoiding dairy.
Can I substitute the oats for gluten-free oats?
Yes, using certified gluten-free oats is perfect if you need to keep the recipe gluten-free. Just follow all the same instructions.
How sweet is this oatmeal?
The sweetness is perfectly balanced by the tart rhubarb, but if you prefer it sweeter, feel free to add a little extra honey or maple syrup before baking.
What nuts work best for the topping?
Almonds and walnuts are the classic choices, but pecans or hazelnuts also bring wonderful flavor and crunch.
Final Thoughts
This Strawberry Rhubarb Baked Oatmeal Recipe is a delightful way to brighten your mornings with a dish that feels nourishing and festive all at once. It’s the kind of breakfast that comforts your soul and fuels your day with wholesome ingredients you can feel good about. Give it a try—you might just find yourself making it a regular tradition!
Print
Strawberry Rhubarb Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Rhubarb Baked Oatmeal is a delicious and wholesome breakfast option that combines the tartness of rhubarb with the sweetness of strawberries, complemented by a crunchy nut topping. Baked to golden perfection, this dish is packed with fiber and nutrients, making it a nutritious and satisfying start to your day.
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1 cup diced strawberries
- 1/2 cup diced rhubarb
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Topping Ingredients
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (e.g., almonds or walnuts)
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup
To Serve
- Coconut whipped cream
- Additional fresh strawberries
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish and set it aside to prepare for the oatmeal mixture.
- Mix Oatmeal Base: In a large bowl, combine 2 cups rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add 2 cups unsweetened almond milk, 1/4 cup honey or maple syrup, and 1 teaspoon vanilla extract. Stir all ingredients until well combined and let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid, thickening the base.
- Prepare Topping: In a separate bowl, mix 1/2 cup rolled oats, 1/4 cup chopped nuts, melted coconut oil, and 1 tablespoon honey or maple syrup. Stir until the oats and nuts are fully coated and combined to form a crunchy topping.
- Assemble Oatmeal: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the prepared topping evenly over the top for a crispy finish.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the oatmeal is golden brown on top and firm in texture.
- Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Top with coconut whipped cream and additional fresh strawberries for added flavor and presentation.
Notes
- Letting the chia seeds soak is essential as it helps to bind the oats and adds a nutritious boost.
- You can substitute almond milk with any milk of your choice, such as oat or dairy milk.
- For a nut-free version, omit the nuts in the topping and replace with extra oats or seeds.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Add a splash of milk when reheating if the oatmeal seems too firm or dry.
