Strawberry Rhubarb Baked Oatmeal

I am a total believer in starting your day with a delicious healthy breakfast like this strawberry rhubarb baked oatmeal. Personally, it sets the tone for the rest of my day. During the week, we always eat oats  in some form to keep us full. My day job can be pretty hectic in the morning and I get pretty hungry (hangry) by lunch. We have been making a variety of baked oats depending on what fruit is in season for the last year. Luckily, the girls and D like oats too. With rhubarb and strawberry season upon us I decided to make strawberry and rhubarb baked oatmeal.

For the most part, the girls eat what we eat. To be honest, I was a little skeptical about this strawberry and rhubarb baked oatmeal. This is the first time I served rhubarb to the girls and they loved it. Miss E asked for a second serving. This strawberry and rhubarb baked oatmeal is healthy, delicious, and easy to make.  Rhubarb, strawberries, and oats are a source of fiber, vitamins, and minerals. Rhubarb stalks are known for their tartness; this spring vegetable, often referred to as a fruit, should make its way to your plate. Like other vegetables and fruit, Rhubarb is high in fiber. In the ancient Chinese medicine it was used to soothe stomach pains and relieve constipation.  Rhubarb is also a good source of vitamin K  which helps to protect bones and may add some protection against Alzheimer’s disease.  Be sure to remove the leafs as they are extremely high in oxalic acid which can be dangerous.

Strawberry Rhubarb Baked Oatmeal
Author: Zest Nutrition
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 cups of oats (large flake)
  • 1 tbsp coconut oil
  • 1 cup of rhubarb, chopped
  • 2 cups of sliced strawberries ( I used frozen)
  • 1 tbsp maple syrup
  • 1 egg beaten
  • 1 tbsp coconut oil
  • 1 1/2 cups of milk of your choice
  • 1 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees
  2. In a medium pot melt coconut oil. Add strawberries, rhubarb, and maple syrup. Cook for about 10 minutes for the rhubarb to soften.
  3. Place fruit mixture into a 9 x 9 dish
  4. Add oats on top of fruit mixture
  5. In a medium bowl combine egg, coconut oil, milk, vanilla, and maple syrup.
  6. Pour wet ingredients over dry. Wiggle the pan to ensure liquid is evenly distributed.
  7. Bake for 30 mins.
I don’t like to add a lot of sugar to my oatmeal but if you prefer a sweeter version you can add extra maple syrup, use fresh berries, or add extra fruit.


Not only does this strawberry and rhubarb baked oatmeal taste amazing but its really easy to make. I usually make a large batch of baked oatmeal on my meal prep day and it usually lasts 3- 4 days. No excuses for skipping breakfast. Did I mention D now eats breakfast every morning. He loves starting his busy day with a healthy bowl of  baked oatmeal such as this strawberry rhubarb baked oatmeal topped with plain yogurt. The great thing about oats, besides their nutritional benefits is their versatility. You can find a variety of oatmeal recipes on the blog like this triple berry baked oatmeal with coconut. 


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2 Responses to Strawberry Rhubarb Baked Oatmeal

  1. Keri June 20, 2017 at 5:02 am #
    Made this to take camping for the weekend and heated it up on the griddle in single portions. Called it re-fried baked oatmeal. It was yummy! We put a bit of extra maple syrup on top when we served it, because we can't have yogurt. Thanks for the recipe, Barb! I think next time I will try a bigger fruit to oats ratio and that might make it sweet enough for us we could skip the extra syrup.
    • Barbara Murphy June 20, 2017 at 5:08 am #
      Thanks Keri. Good recommendation. I made this recipe again on the weekend with fresh berries and it tastes sweeter with fresh berries. I love oats for the variety.

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