This Strawberry Rhubarb Baked Oatmeal is a healthy and delicious meal-prep breakfast. Made with wholesome ingredients and a combination of sweet strawberries and tart rhubarb, all topped with a crunchy crumble. A springtime breakfast that almost tastes like dessert! Gluten-free and vegan adaptable.

Strawberry Rhubarb Baked Oatmeal is a great spring and summer meal prep breakfast. The baked oats will keep for several days in the fridge, or freeze it to last for even longer. Also try this Carrot cake baked oatmeal or this Banana bread baked oats.
Baking oatmeal gives them a wonderful, almost cake like texture. These healthy oats have an optional, crunchy topping. Like having a healthy dessert, for breakfast! The combination of the sweet banana, strawberries and tart rhubarb is a winner!
More tasty baked oats recipes to try are these Chocolate Baked Oats or this Strawberry banana baked oatmeal.
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Ingredients
This healthy Strawberry Rhubarb Baked Oatmeal is fast and easy to make. All that is needed are a few basic ingredients. The perfect meal-prep for the whole week!
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Bananas, use very ripe bananas with dark spots for the best texture and added sweetness.
- Almond milk, or other milk of choice. For a vegan baked oatmeal, use a plant based alternative.
- Maple syrup, or other liquid sweetener like agave or honey for non vegan. Brown sugar or coconut sugar can also be used.
- Vanilla extract, a little vanilla ads a lot of flavor to this blackberry oatmeal bake.
- Rolled oats, or old fashion oats. They will taste the best when baked, they hold their shape and create a great texture.
- Chia seeds, the seeds will add extra nutrients and it will also help with the texture of the baked oatmeal since this recipe is egg free. These seeds are high in fibre, antioxidants and protein.
- Baking powder, just a little to give this baked oatmeal more of a cake like texture.
- Cinnamon, some warming cinnamon spice adds so much flavor.
- Salt, a little salt really helps bring out all the flavours.
- Strawberries, use fresh or frozen. No need to defrost them if you go with frozen berries, just add them to the oatmeal before baking.
- Rhubarb, use fresh or frozen. If the rhubarb is very sour, add a little more maple syrup or brown sugar to taste.
Streusel Topping (optional)
- Rolled oats, or old fashion oats.
- Coconut sugar or brown sugar. Add more for a sweeter topping.
- Coconut oil, or neutral oil of choice
- Cinnamon, some warming cinnamon spice adds so much flavor.
For serving (optional)
- Vanilla yoghurt, or other thick yoghurt of choice.
- Maple syrup, to taste
- Strawberries, or other berries of choice.
See recipe card for quantities.
Instructions
Making this baked oatmeal strawberry rhubarb breakfast is both fast and easy. Follow along with the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Mash the bananas in a mixing bowl.
- Step 2: Pour in the milk, maple syrup and vanilla extract, stir well to combine.
- Step 3: Add the rolled oats, chia seeds, baking powder, cinnamon, and salt and stir well.
- Step 4: Add the chopped strawberries and rhubarb. If using frozen, no need to defrost.
Step 5: Add the oatmeal mixture to the baking dish.
Step 6: If making the optional topping, add all the ingredients in a small bowl.
Step 7: Stir together until it has a crumble texture.
Step 8: Sprinkle the topping evenly on top of the oatmeal. Bake until golden brown and set.
Hint: The streusel topping is optional but it ads a little extra sweetness and crunch to this breakfast.
Let the bakes oatmeal cool down before cutting it into pieces and serving. If the oatmeal is too hot, it will fall apart. Top with some yoghurt, maple syrup and strawberries if desired.
Substitutions
- Banana – the mashed banana ads a lot of sweetness and a great texture. They can also be replaced with 1 cup of apple sauce.
- Berries – This recipe uses either fresh or frozen strawberries. They can also be replaced with other berries, or a mix of berries of choice. A good option is raspberries or blackberries, also check out this Blueberry banana baked oatmeal.
- Sweetener – instead of maple syrup, other liquid sweetener like agave syrup or brown sugar can also be used. If you like a sweeter dish, add more sweetener to taste, or top the baked oatmeal with a drizzle of maple syrup.
Variations
- Protein – For added protein, mix in 2 tablespoons of your favourite protein powder into the oatmeal. Some great flavours to use are vanilla or berry flavor.
- Gluten-free – Although oats are naturally gluten-free, they may contain traces of gluten. To ensure that these baked oats are gluten-free, use only certified gluten-free oats. They can usually be found in the glute-free section of the grocery store.
- Sweetener – This baked oatmeal is not overly sweet. Most of the sweetness comes from the very ripe bananas and just a little added maple syrup. If the rhubarb is very tart, add more sweetener to taste, or top the baked oatmeal with a drizzle of maple syrup.
- Vegan – for a vegan baked oatmeal recipe, use a plant based milk like almond milk, soy milk or oat milk. If topping with yoghurt, use a plant based kind.
- Nuts – add some crunchy nots like walnuts, almonds or pecans. For an allergy friendly oatmeal, use sunflower or pumpkin seeds.
For more baked oatmeal recipes check out this delicious Blueberry banana baked oatmeal or this Apple pie baked oats.
Storage
These healthy strawberry and rhubarb baked oatmeal makes 9 portions for a great meal prep! To store baked oats, cut into pieces and place in an airtight container or ziplock bag. Store in the fridge without any toppings, for up to 4 days.
This rhubarb baked oatmeal can also frozen for up to 3 months. Place the baked oatmeal in a freezer friendly ziplock bag or an airtight container. Let defrost in room temperature and serve cold, or reheat in the microwave. Serve with some vanilla yoghurt and toppings of choice.
Top Tip
Use very ripe bananas in the baked oatmeal for best taste and texture. Ripe bananas are sweet and get a creamy consistency when mashed.
If using frozen strawberries and rhubarb, they can be added directly without defrosting them first. Also see this Strawberry vegan baked oatmeal recipe that is filled with sweet strawberries.
FAQ
Yes, use either fresh or frozen rhubarb and strawberries. No need to defrost them before baking, they can be added frozen to the oatmeal mixture.
Strawberry recipes
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This Strawberry Rhubarb Baked Oatmeal is a healthy and delicious meal-prep breakfast. Made with wholesome ingredients and a combination of sweet strawberries and tart rhubarb, all topped with a crunchy crumble. A springtime breakfast that almost tastes like dessert! Gluten-free and vegan adaptable.
- 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
- 2 tablespoons coconut oil, melted
- ½ cup rolled oats
- 2 tablespoons coconut sugar or brown sugar
- ¼ teaspoons ground cinnamon
- Vanilla yoghurt, or yoghurt of choice
- Strawberries
- maple syrup to taste
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Preheat the oven to 375F (190C) and lightly grease an 8×8 (20×20 cm) baking dish.
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Add the bananas to a mixing bowl and mash well until creamy. Stir in the almond milk, maple syrup and vanilla.
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To the mixing bowl, add the rolled oats, chia seeds, baking powder, cinnamon, and salt.
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Fold in the strawberries and rhubarb. Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra strawberries and rhubarb if desired.
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The crunch topping is optional. To make it, add all the ingredients for the topping to a small bowl. Stir together and sprinkle evenly on top of the oatmeal.
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Bake the oatmeal for 40-45 minutes, or until lightly golden brown and set.
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Let the baked oatmeal cool down for about 10 minutes before cutting into 9 pieces and serving. Top with a little yoghurt, strawberries and a drizzle of maple syrup if desired.
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