Strawberry Rhubarb Baked Oatmeal Recipe
This Strawberry Rhubarb Baked Oatmeal is a wholesome, naturally sweetened breakfast or snack option loaded with fresh fruit and hearty oats. Ripe bananas, almond milk, and maple syrup create a creamy, flavorful base that pairs beautifully with tart rhubarb and sweet strawberries. A crunchy streusel topping adds a delightful texture contrast, making it comforting yet nutritious. Perfect for a make-ahead breakfast that’s easy to warm and serve with your favorite yogurt or extra fruit.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Oatmeal Base
- 2 very ripe bananas, 1 cup mashed
- 1 ½ cup unsweetened almond milk, or milk of choice
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 2 tablespoon chia seeds
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup strawberries, chopped, fresh or frozen
- ½ cup rhubarb, chopped, fresh or frozen
Streusel Topping (optional)
- 2 tablespoons coconut oil, melted
- ½ cup rolled oats
- 2 tablespoons coconut sugar or brown sugar
- ¼ teaspoon ground cinnamon
For Serving (optional)
- Vanilla yoghurt, or yoghurt of choice
- Extra strawberries
- Maple syrup to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch (20×20 cm) baking dish to prevent sticking.
- Mash Bananas and Mix Liquids: In a mixing bowl, mash the ripe bananas thoroughly until creamy. Stir in the unsweetened almond milk, maple syrup, and vanilla extract until well combined.
- Add Dry Ingredients: To the banana mixture, add rolled oats, chia seeds, baking powder, cinnamon, and salt. Stir gently to combine all ingredients evenly.
- Fold in Fruit: Fold in the chopped strawberries and rhubarb carefully to distribute them throughout the mixture without breaking them down too much.
- Prepare for Baking: Pour the oatmeal mixture into the prepared baking dish, spreading it out to create an even layer. If desired, top with extra strawberries and rhubarb for more fruity flavor and decoration.
- Make Streusel Topping (optional): In a small bowl, combine melted coconut oil, rolled oats, coconut sugar (or brown sugar), and ground cinnamon. Mix until you achieve a crumbly texture. Sprinkle evenly over the oatmeal mixture.
- Bake: Place the dish in the preheated oven and bake for about 35 to 40 minutes, or until the top is golden and the oatmeal is set in the center.
- Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Serve warm with vanilla yoghurt, extra fresh strawberries, and a drizzle of maple syrup if desired.
Notes
- You can substitute almond milk with any milk of choice such as dairy, oat, or soy milk.
- Using frozen strawberries and rhubarb is fine; no need to thaw before adding.
- Chia seeds help thicken and add fiber but can be omitted if disliked or substituted with flaxseed.
- Adjust maple syrup quantity based on your preferred sweetness level.
- For a nut-free version, ensure your milk and toppings are free of nuts.
- Baked oatmeal stores well in the refrigerator for up to 4 days and reheats nicely.
- Consider doubling the recipe and baking in a larger dish for meal prepping.
Keywords: baked oatmeal, strawberry rhubarb oatmeal, healthy breakfast, gluten-free breakfast, vegan baked oatmeal, fruit oat bake
