Description
This Strawberry-Rhubarb Baked Oatmeal is a cozy, naturally sweetened breakfast bake loaded with fresh strawberries, tangy rhubarb, hearty oats, and warming spices. It’s perfect for spring mornings, meal prep, or weekend brunches.
Ingredients
Units
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups diced rhubarb
- 1 cup chopped strawberries
- 2 cups milk (dairy or plant-based)
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter (plus more for greasing)
- Optional Toppings:
- Chopped nuts, a drizzle of yogurt, or more berries
Instructions
- Preheat Oven:
- Preheat to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients:
- In a large bowl, mix oats, baking powder, cinnamon, and salt. Stir in strawberries and rhubarb.
- Mix Wet Ingredients:
- In another bowl, whisk together milk, egg, maple syrup, vanilla, and melted coconut oil.
- Combine & Bake:
- Pour the wet mixture into the dry and stir to combine.
- Transfer to the baking dish and smooth the top.
- Bake for 35–40 minutes, until the top is golden and center is set.
- Cool & Serve:
- Let cool for 5–10 minutes before slicing. Serve warm or chilled with toppings of your choice.
Notes
- Frozen rhubarb works too—no need to thaw.
- Add a streusel topping for a dessert-style version.
- Keeps well refrigerated for up to 5 days; reheat or eat cold.
Nutrition
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
