Strawberry Rhubarb Baked Oatmeal
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!
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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
Strawberry Rhubarb Baked Oatmeal
This stuff is melt in your mouth good!! Make this strawberry rhubarb baked oatmeal today for your next breakfast or brunch gathering!
Ingredients
- 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
Instructions
- 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 sliceAmount 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”?Â
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I love strawberry rhubarb, and this looks delicious!!
Thanks Jess! It is SO good!
Oh, rhubarb!! I haven’t had that in a while, but this looks super good! I need to go scour my local farmers’ market!
It’s one of those things I forget about until I am all the sudden craving it! Haha!
This, sounds delicious! I love the strawberry rhubarb combo but have never tried to cook with rhubarb at home.
It is really easy to use in baked goods…mostly just chop and add. You can’t eat the leaves, they are poisonous. And it is a tart plant so you have to generally combine it with something a little sweeter which is why I love it with strawberries!
This looks absolutely yummy. I have never tried baked oatmeal but I think this recipe just make me try it out. Thanks for linking up this week at #HomeMattersParty hope you link up again next week.
This looks really good…. I like strawberry and rhubarb combined anyway….. but haven’t done this. 🙂
I just cannot wait to try this! – Seri from serisblog.com
Looks yummy! Any idea if this can be made a day before consumption and still taste amazing?
I think it’s best warm, but it still tastes great a day later! (I would say it keeps for approximately 3 days in the refrigerator, I wouldn’t keep it just on the counter for more than a day or so.) You can easily heat it in the microwave to get that little bit of warmth before serving too.
This is great, bakes up nicely even with my changes to make it less calories–for my own needs. I used unsweetened applesauce instead of butter. Used nonfat plain greek yogurt, used all rhubarb as I had a bunch frozen from last year! I wanted to use it and it was rather icy looking and I didn’t know for sure how it would work out but it was fine. I used over two cups worth chopped rhubarb and didn’t thaw first. Used swerve brown sugar replacement. I cooked just a tad longer and it is great. Would even make a nice dessert. Will do again. Was sweet enough to me as I like the sour sweet of rhubarb, but could always add a dab of apple butter or apple sauce or syrup etc if wanted it to be sweeter.
Thanks so much for sharing your notes Frances!
Looks so yummy, but I especially love your Longaberger pan! I love my Longaberger pottery! <3
Me too!! My bigger one broke, unfortunately!