This strawberry rhubarb baked oatmeal is melt in your mouth delicious!! Whole grains paired with sweet strawberries and tart rhubarb makes this healthy baked oatmeal the perfect brunch!
Have you ever hand a food so mouth-watering that you can remember the first time you ate it? My first job as a waitress I sank my teeth into the specialty strawberry rhubarb coffeecake and I was in heaven. Heaven. It was warm with just a dollop of whipped cream. Perfection. I was in love. Coincidentally, it was about this time that I took up running for the first tie due to a little too much love for that coffeecake! 😆
Now that it is spring I am craving all the delicious spring produce like strawberries and rhubarb, which reminded me of this recipe. But instead of recreating the original coffeecake recipe, I decided to do a strawberry rhubarb spin on one of my favorite breakfast foods…baked oatmeal.
I love baked oatmeal three ways to Sunday. I don’t really know what that means, but I love it a freaking lot. Here are all the different kinds of baked oatmeal I’ve created. I’m a little obsessed and it’s FINE.
- Pineapple Coconut Baked Oatmeal
- Banana Peanut Butter Baked Oatmeal
- Caramel Apple Baked Oatmeal
- Cranberry Apple Baked Oatmeal
- 2 cups rolled oats
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup brown sugar
- 2 eggs
- 1/3 cup butter
- 1/3 cup vanilla Greek yogurt
- 2/3 cup milk (I prefer almond)
- 1/2 tsp vanilla
- 1 cup sliced strawberries
- 2/3 cup diced rhubarb
- Preheat oven to 350.
- Combine oats, brown sugar, baking powder, and salt.
- In separate bowl mix milk, eggs, yogurt, vanilla, and butter.
- Add wet ingredients to dry and mix thoroughly until combined.
- Gently fold in diced strawberries and rhubarb. Lightly grease 8×8 baking dish. Bake at 350 for 30 minutes. Allow to cool for 5-10 minutes and then serve.
- Lightly grease 8×8 baking dish. Bake at 350 for 30 minutes. Allow to cool for 5-10 minutes and then serve.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 362mgCarbohydrates: 34gFiber: 4gSugar: 13gProtein: 8g
Nutrition information is approximate and varies by ingredients used.
Can I double this recipe?
Do I need to refrigerate baked oatmeal?
Can you substitute quick oats for rolled oats in baking this recipe?
Absolutely! I like rolled oats for their lower glycemic index and almost nuttier flavor, but you can easily substitute quick oats. It will make your baked oatmeal texture a little different, but it will still turn out fantastic!
Where can you find rhubarb?
You can find rhubarb in most produce departments (Meijer has it!) or check out a farmer’s market or poke around your neighborhood because someone is likely to have a bountiful plant with more than enough to spare.
I hope you enjoy this healthy baked oatmeal! Bake yourself some of this strawberry rhubarb baked oatmeal and wow your friends at your next breakfast or brunch.
Do you like rhubarb? What is your favorite “special breakfast”?