If you’re looking for a comforting, healthy breakfast to kick-start your day, this strawberry rhubarb baked oatmeal is a fantastic choice. A perfect blend of sweet strawberries and tart rhubarb, this dish is not only nutritious but also bursting with flavor. Ideal for busy mornings or meal prepping, it’s an easy and satisfying way to fuel your day.
Why You’ll Love This Recipe
This strawberry rhubarb baked oatmeal is a delicious and wholesome breakfast option that provides a great balance of sweetness and tartness, thanks to the strawberries and rhubarb. It's packed with fiber from the rolled oats, chia seeds, and fresh fruit, making it a filling and nutritious choice. Plus, with its combination of oats and almond milk, it’s naturally dairy-free and can easily be made vegan by choosing maple syrup as your sweetener. The topping, made with oats, nuts, and coconut oil, adds a delightful crunch, making each bite even more enjoyable.
It’s easy to make, requires minimal prep time, and can be baked ahead of time for a quick and nourishing breakfast. Serve it warm with coconut whipped cream or fresh strawberries for a comforting start to your day.
Ingredients
- 2 cups rolled oats
- 1 cup diced strawberries
- ½ cup diced rhubarb
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 cups unsweetened almond milk
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup rolled oats
- ¼ cup chopped nuts (e.g., almonds or walnuts)
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup
Optional Toppings:
- Coconut whipped cream
- Additional fresh strawberries
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish and set it aside.
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Combine Main Ingredients: In a large bowl, mix together the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Stir in the almond milk, honey or maple syrup, and vanilla extract until well combined. Let the mixture sit for about 10 minutes to allow the chia seeds to absorb some liquid.
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Prepare Topping: In a separate bowl, combine the topping ingredients: rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Mix until the oats and nuts are well coated.
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Assemble in Baking Dish: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the topping mixture over the oatmeal.
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Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
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Serve: Remove from the oven and allow to cool slightly before serving. Enjoy warm, optionally topped with coconut whipped cream and additional fresh strawberries.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 6 servings
Variations
- Fruit Options: Feel free to swap out the strawberries and rhubarb for other seasonal fruits like blueberries, peaches, or apples.
- Nut-Free Version: For a nut-free version, skip the chopped nuts in the topping and use a seed mixture (like sunflower or pumpkin seeds) instead.
- Sweetener Alternatives: If you prefer a different sweetener, agave syrup or stevia can be used in place of honey or maple syrup.
- Vegan Option: This recipe is naturally vegan if you use maple syrup and ensure the topping is made with a plant-based oil.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes to warm through.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can assemble the dish the night before, cover it, and store it in the refrigerator overnight. Then, just bake it the next morning.
2. Can I use frozen strawberries and rhubarb?
Yes, frozen fruit works well in this recipe. Just make sure to thaw and drain any excess liquid before using.
3. Can I make this gluten-free?
This recipe is already gluten-free as long as you use certified gluten-free oats.
4. How do I know when it’s done baking?
The oatmeal is done when the top is golden brown and the oatmeal mixture is set and firm in the center.
5. Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk if you don’t need it to be dairy-free.
6. How can I make this recipe more filling?
For a more filling meal, add a scoop of protein powder or some nut butter to the oatmeal mixture before baking.
7. Can I freeze this oatmeal?
Yes, you can freeze the baked oatmeal. Allow it to cool completely, then cut into squares and wrap each portion individually before freezing. Reheat in the microwave or oven when ready to eat.
8. How long will this oatmeal stay fresh?
In the refrigerator, this oatmeal will last for 3-4 days. In the freezer, it can be stored for up to 3 months.
9. Can I use other sweeteners besides honey or maple syrup?
Yes, you can use other liquid sweeteners like agave nectar or stevia. Just adjust the amount to suit your taste.
10. Can I omit the chia seeds?
Yes, you can omit the chia seeds if you don’t have them or prefer not to use them, though they help with texture and fiber content.
Conclusion
This strawberry rhubarb baked oatmeal is a delicious and nutritious option for any breakfast or brunch. It’s packed with fiber, vitamins, and antioxidants from the strawberries, rhubarb, and oats. With its sweet and tart flavors, it’s a treat that feels indulgent yet is wholesome and easy to make. Whether you’re meal prepping for the week or looking for a cozy morning dish, this recipe is sure to become a favorite.
Strawberry Rhubarb Baked Oatmeal
- Total Time: 45-50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Strawberry Rhubarb Baked Oatmeal is the perfect healthy breakfast, combining sweet strawberries, tangy rhubarb, and wholesome oats. It's an easy-to-make, dairy-free, and vegan-friendly dish that’s rich in fiber and full of flavor. Enjoy a comforting, nutrient-packed meal that's perfect for meal prep or busy mornings.
Ingredients
Ingredients
- 2 cups rolled oats
- 1 cup diced strawberries
- ½ cup diced rhubarb
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 cups unsweetened almond milk
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup rolled oats
- ¼ cup chopped nuts (e.g., almonds or walnuts)
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup
Optional Toppings:
- Coconut whipped cream
- Additional fresh strawberries
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish and set it aside.
- In a large bowl, combine rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add almond milk, honey or maple syrup, and vanilla extract. Stir until well combined. Let the mixture sit for 10 minutes to allow chia seeds to absorb liquid.
- In a separate bowl, mix the topping ingredients: rolled oats, chopped nuts, melted coconut oil, and honey/maple syrup. Stir until the oats and nuts are coated.
- Pour the oatmeal mixture into the prepared baking dish, then sprinkle the topping evenly over the top.
- Bake for 30-35 minutes, until golden brown and the oatmeal is firm.
- Allow it to cool slightly before serving. Top with coconut whipped cream and additional strawberries if desired.
Notes
- You can substitute the strawberries and rhubarb with other seasonal fruits such as blueberries or peaches.
- For a nut-free version, use seeds like sunflower or pumpkin instead of nuts.
- You can make this recipe vegan by ensuring you use maple syrup and plant-based coconut oil for the topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
