This rhubarb and strawberry baked oatmeal is a wonderful and nutrious breakfast. You can assemble and bake it in a little more than an hour, or you can assemble it in advance and bake it the next morning.
The combination of rhubarb and srrawberries is classic, and the added almonds add a tasty crunch.
Oats are great for a make-ahead breakfast, including overnight oats, Crockpot oats, or even baked oatmeal using a cake mix. This is a great reminder that I really need to make them more often.
Ingredients in the Baked Oatmeal:
Rhubarb: When rhubarb starts showing up in the grocery stores in spring and early summer, I grab it even if I haven't decided what to make. Just like with cranberries, I'll buy more than I need and freeze some for later. Just wash it, cut it into 1 inch pieces, and freeze them, and them place them in a freezer bag for later.
Strawberries: Even if your strawberries aren't the best, baking will bring out their sweetness.
Almonds: Sliced almonds, either blanched or unblanched.
Oats: Use rolled or "old fashioned" oats, not quick cooking.
From the Fridge: Butter, egg, and milk. You will be browning the butter for an extra nutty flavor.
From the Pantry: Light brown sugar, vanilla, cardamom, baking powder, and salt. If you don't have any cardamom in your spice collection, I recommend trying it, especially in baked goods.
How to Make This Baked Oatmeal:
First, brown the butter and then add it to a large bowl. Stir one tablespoon of the butter into the almonds.
Cut the strawberries into quarters and slice the rhubarb and gently stir them together. Reserve some for topping the oatmeal.
Next, in the bowl with the butter, add the sugar, egg, milk, vanilla, baking powder, cardamom, and salt. Add the oats and most of the strawberries and rhubarb. Then, spread the mixture in a prepared 8 inch by 8 inch square pan and top it with the reserved strawberries and rhubarb and sprinkle the top with the almonds.
Finally, bake the oats in a 350 degree F oven for about 35 minutes.
Recipe Variations:
You can vary the fruit if you like. You can also use unsweetened non-dairy milk.
Make-Ahead:
This oatmeal can be assembled the night before and refrigerated. The next day, let it sit out while you are heating the oven and then bake it for about 5 to 10 minutes longer.
Leftovers:
Leftovers will keep in the refrigerator for up to four days.
Thank you to Melissa's Produce for the wonderful Rhubarb. I've had a lot of fun making muffins, quick breads, and mini cakes.
"O" is for Oatmeal, Old Fashioned, Onions, Orange, Olive Oil, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "O" or include ingredients or methods that that begin with "O”:
- A Day in the Life on the Farm: Apple Cider Old Fashioned
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: BBQ Deviled Eggs with Crispy Fried Onions
- Messy Kitchen: Gumbo-laya Stew
- Food Lust People Love: Marinated Apéro Olives
- Culinary Cam: Olive Oil-Cured Chevre-Filled Cigarillos
- Sizzling Tastebuds: Onion and Olive Oil Focaccia with Sea Salt
- Magical Ingredients: Onion Swirls
- Jolene’s Recipe Journal: Orange Blueberry Waffles
- Blogghetti: Orange Cranberry Rolls
- Mayuri’s Jikoni: Pumpkin Olan
- Karen’s Kitchen Stories: Rhubarb and Strawberry Baked Oatmeal
Last year (2025) for the letter "O," I made Cranberry, Pumpkin, and Oatmeal Cookies. It's a wonderfully nutritious dessert! For 2024 I made Roasted Onion and Asiago Miche. It's a very large artisan loaf of bread loaded with flavor!
Rhubarb and Strawberry Baked Oatmeal
This rhubarb and strawberry baked oatmeal is a wonderful and nutrious breakfast.
Ingredients
- 1/4 cup sliced almonds
- 3 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1 large egg
- 2 1/2 cups whole milk
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 cups rolled oats
- 8 ounces strawberries (about 10), stemmed and cut into quarters. You should have about 1 1/2 cups, divided
- 4 ounces rhubarb (about 2 medium stalks, sliced into 1/4 inch slices. You should have one cup, divided
Instructions
- Heat the oven to 350 degrees F and line an 8 inch by 8 inch square cake pan with parchment paper.
- Place the almonds in a small bowl.
- Brown the butter. Cook it in a small light colored pan, stirring constantly, until it begins to brown, about three minutes. Remove it from the heat and pour it into a large bowl. Remove one tablespoon of the butter and stir it into the almonds.
- Add the brown sugar, egg, milk, vanilla, baking powder, cardamom, and the salt to the bowl with the butter and stir everything together. Add the oats and 1 cup of the strawberries and 3/4 cup of the rhubarb and stir. Add the mixture to the pan and top it with the rest of the strawberries and rhubarb and sprinkle on the almonds.
- Bake for 35 to 40 minutes.
Nutrition Facts
Calories
305Fat (grams)
14 gSat. Fat (grams)
6 gCarbs (grams)
37 gFiber (grams)
4 gNet carbs
33 gSugar (grams)
16 gProtein (grams)
9 gCholesterol (grams)
58 mgRecipe adapted from The Kitchn.
