This healthy baked oatmeal with strawberries, rhubarb and slivered almonds tastes like dessert for breakfast while still being wholesome enough to enjoy any morning. Bright, tart rhubarb pairs beautifully with sweet strawberries and banana, and the slivered almonds give a pleasant crunch. It’s easy to make, adaptable to dietary needs, and perfect for brunch or a potluck.
Strawberry Rhubarb Baked Oatmeal
Strawberry Rhubarb Baked OatmealIt’s rhubarb season, and the classic strawberry-and-rhubarb pairing—familiar from pies and crumbles—works beautifully in baked oatmeal. This version was developed by adapting a favorite banana-and-blueberry baked oatmeal and testing how the tartness of rhubarb balances with ripe bananas and honey. The result is a bright, slightly tart breakfast casserole with plenty of texture and real fruit flavor.
The recipe is naturally flexible: use gluten-free oats to make this dish gluten free, swap in your preferred plant milk to make it dairy free, or substitute maple syrup or agave for honey to make it vegan. Each serving is a satisfying portion for breakfast or brunch, and the recipe yields six generous servings—ideal for a Mother’s Day brunch or a weekend family breakfast.
Is Baked Oatmeal Healthy?
Oats are a whole grain rich in vitamins, minerals and antioxidants. They provide B vitamins (including B1 and B3), manganese, magnesium, iron and zinc, and they are higher in protein and fiber than many other grains. That fiber, especially beta-glucan, helps promote satiety and supports healthy blood sugar and cholesterol levels. Baked oatmeal is simply a different way to enjoy oats: you get the same whole-grain benefits with the convenience of an oven-baked dish that holds its shape and reheats well.
Strawberry Rhubarb Baked Oatmeal
A wholesome baked oatmeal layered with banana, a strawberry-and-rhubarb fruit filling, and oats studded with slivered almonds. Serves 6.
Prep: 15 mins Cook: 40 mins Total: 55 mins
Yield: 6 servings Serving size: 1/6 of recipe
Ingredients
For the fruit filling:
- 2 1/2 cups strawberries, hulled and quartered
- 3/4 cup rhubarb, cut into 1/2-inch pieces
- 1 medium ripe banana, sliced thin
- 1 tbsp cornstarch
- 1/3 cup honey (or maple syrup for a vegan option)
For the oats:
- 1 cup uncooked quick oats (use certified gluten-free oats if needed)
- 1/3 cup slivered almonds, divided
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 tbsp honey (or maple syrup)
- 3/4 cup milk of choice (fat-free milk, dairy-free milk, or plant milk)
- 1 large egg (or flax or chia egg for vegan substitution)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly spray a 9 x 9-inch baking dish with cooking spray. Arrange the banana slices in an even layer across the bottom of the dish and set aside.
- In a bowl, combine the strawberries and rhubarb. Add the honey and sprinkle with cornstarch, tossing gently until the fruit is well coated. Spread the fruit mixture evenly over the banana layer in the baking dish.
- In a separate bowl, mix the oats, half of the slivered almonds, baking powder, cinnamon and a pinch of salt.
- Whisk together the remaining honey (or maple syrup), milk, egg (or egg substitute) and vanilla. Pour the wet mixture into the oats and stir until evenly combined.
- Pour the oat mixture over the fruit, spreading it evenly so it covers the berries and rhubarb.
- Sprinkle the remaining slivered almonds on top for texture and a golden finish.
- Bake for about 40 minutes, or until the top is golden and the oatmeal has set. Allow to cool slightly, then serve warm.
Notes and Variations
– To make this recipe vegan: replace honey with maple syrup and use a flax or chia egg in place of the large egg; use plant-based milk.
– For a nuttier flavor, toast the slivered almonds lightly before adding them on top.
– Leftovers keep refrigerated for 3–4 days and reheat well in the microwave or oven. Portions can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
– Swap the fruit: use blueberries, peaches, apples or a mixed berry medley depending on seasonality and preference.
Nutrition (per serving)
Calories: 221.5 kcal Carbohydrates: 41 g Protein: 6 g Fat: 5 g Fiber: 4.5 g Sugar: 26 g
Last Step:
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