Cozy, fruity, and perfect for slow mornings or meal prep.
Hey there!
If you like warm, comforting breakfasts with a little sweetness and lots of texture—this Strawberry Rhubarb Oatmeal Bake is gonna be your jam (literally and figuratively). It’s like baked oatmeal meets dessert, but still wholesome enough for breakfast. Tart rhubarb and sweet strawberries get baked right into the oats with a hint of cinnamon and vanilla.
It’s a simple stir-and-bake kind of recipe. Nothing fancy, but seriously delicious.
🍓 Servings & Time
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: About 55 minutes
❤️ Why I Love This Recipe
This recipe was born on one of those Sunday mornings where I wanted something cozy without spending an hour in the kitchen. I had rhubarb in the fridge, strawberries on the counter, and oats in the pantry. Boom—this bake happened, and I’ve been hooked ever since.
- One bowl, no mess
- Naturally sweet with no refined sugar
- Keeps well all week
- Great texture—soft oats, jammy fruit, a little crisp on top
- Makes your kitchen smell amazing
🔬 Why This Recipe Works (Quick Science)
- Rolled oats absorb the milk and egg mixture, creating a soft but not mushy texture.
- Baking powder gives it a slight lift, so it’s more like a soft bar than stovetop oats.
- Strawberries and rhubarb release juices into the oats as they bake, flavoring the whole dish.
- Egg binds everything together so it holds its shape when sliced.
🧠 Meal Plan Ideas
- Make it on Sunday and reheat throughout the week
- Slice into bars and eat on-the-go
- Top with yogurt or nut butter for extra protein
- Turn leftovers into dessert with a scoop of ice cream
⚠️ Common Mistakes to Avoid
- Using quick oats or steel-cut oats – they won’t bake the same
- Not greasing your dish – the oats will stick like crazy
- Skipping the bake time – underbaked oats will be gummy
- Too much fruit – can make the bake too wet
🍽 What You’ll Need
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- 2 tablespoons maple syrup or honey
- 1¾ cups milk (any kind)
- 1 teaspoon vanilla extract
- 1 egg
- Butter or oil for greasing
🧰 Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
- 8×8 or similar-sized baking dish
- Oven mitts
- Spatula or spoon for serving
🔁 Substitutions & Variations
- Dairy-free: Use almond milk or oat milk
- Egg-free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water)
- Add-ins: Chopped nuts, shredded coconut, chia seeds
- Other fruit: Swap strawberries for blueberries or peaches
⏳ Make-Ahead Tips
- Mix everything and pour into the dish the night before—just bake in the morning
- Bake ahead and reheat individual slices in the microwave or oven
- Freeze slices individually for up to 3 months
👣 Step-by-Step Instructions
Step 1: Mix dry ingredients
In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt.
Step 2: Add fruit
Stir in the chopped strawberries and rhubarb until evenly distributed.
Step 3: Mix wet ingredients
In a separate bowl or measuring cup, whisk together the milk, egg, maple syrup, and vanilla extract.
Step 4: Combine everything
Pour the wet mixture into the oat mixture and stir well to combine.
Step 5: Pour into dish
Grease a baking dish with butter or oil. Pour the oatmeal mixture in and spread evenly.
Step 6: Bake
Bake at 375°F for 40–45 minutes until golden on top and set in the center.
Step 7: Cool and serve
Let cool for 5–10 minutes, then slice and serve warm. Top with yogurt, nut butter, or a drizzle of maple syrup.
🧊 Leftovers & Storage Tips
- Store in the fridge up to 5 days
- Reheat in the microwave or oven at 325°F until warmed through
- Freeze individual portions wrapped in foil or plastic for easy reheating
🔢 Exact Macros (Per serving, based on 6 servings)
- Calories: 210
- Protein: 6g
- Fat: 5g
- Carbs: 35g
- Fiber: 4g
- Sugar: 10g
🍽 What to Serve With
- A dollop of Greek yogurt
- Sliced bananas or berries
- Peanut butter or almond butter drizzle
- Hot coffee or chai tea
- Hard-boiled eggs or scrambled eggs on the side for extra protein
❓ FAQ
Can I use frozen fruit?
Yes—just thaw and drain well first so the bake doesn’t get watery.
Can I make this vegan?
Absolutely. Use plant milk and a flax egg instead of a regular egg.
Can I bake it in muffin tins?
Yep! Just reduce bake time to about 25–30 minutes and check for doneness.
Can I double the recipe?
For sure. Use a 9×13 dish and add 5–10 minutes to the baking time.
Give It a Try!
This Strawberry Rhubarb Oatmeal Bake is the kind of cozy breakfast that makes your morning better before you’ve even had your coffee. Bake it once and you’ll probably end up making it every week like I do. Try it out and leave a comment if you do—let me know how you served yours! 🍓🥄💬
