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Strawberry Rhubarb Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Strawberry Rhubarb Baked Oatmeal is a wholesome and comforting breakfast dish featuring sweet strawberries, tangy rhubarb, and a hint of cinnamon baked together with oats and almonds. It’s naturally sweetened with honey and includes a layer of sliced bananas at the bottom for extra flavor and texture. Perfect for meal prepping or a nutritious start to your day, it’s easy to prepare and bakes into a golden, warm casserole.

Ingredients

Fruit Layer

  • 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

Oatmeal Mixture

  • 1 cup uncooked quick oats (use gluten free oats if Gluten Free)
  • 1/3 cup slivered almonds (divided)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt

Wet Ingredients

  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 375° F to prepare for baking the oatmeal.
  2. Prepare Baking Dish: Lightly spray a 9 x 9-inch ceramic baking dish with cooking spray. Arrange the thinly sliced banana pieces evenly across the bottom of the dish and set aside.
  3. Mix Fruit Layer: In a large bowl, combine the quartered strawberries and rhubarb pieces. Add 1/3 cup honey and sprinkle 1 tablespoon cornstarch over the fruit. Toss thoroughly until the fruit is evenly coated.
  4. Assemble Fruit Layer: Spoon the coated strawberry and rhubarb mixture on top of the banana slices in the baking dish, spreading them evenly.
  5. Combine Dry Oat Ingredients: In a medium bowl, stir together the oats, half of the slivered almonds (about 1/6 cup), baking powder, cinnamon, and a pinch of salt until well mixed.
  6. Mix Wet Ingredients: In a separate bowl, whisk together the remaining 1 tablespoon honey, milk, egg, and vanilla extract until smooth and combined.
  7. Combine Oats and Wet Mixture: Pour the wet ingredients into the bowl with the dry oat mixture, stirring well to evenly moisten the oats.
  8. Top Fruit Layer: Pour the oat mixture evenly over the strawberry and rhubarb layer in the baking dish, spreading to cover all the fruit.
  9. Add Almond Topping: Sprinkle the remaining slivered almonds evenly over the top of the oatmeal layer for added crunch.
  10. Bake: Place the dish in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the oatmeal is set.
  11. Serve: Remove from the oven and serve warm, either directly from the dish or cut into portions.

Notes

  • Use gluten free oats if gluten sensitivity is a concern.
  • Banana slices at the bottom add natural sweetness and prevent sticking.
  • Adjust honey quantity for desired sweetness level.
  • Can be refrigerated and reheated for breakfast meal prep.
  • Substitute milk with any plant-based milk for a dairy-free option.

Find it online: https://ivysrecipes.com/strawberry-rhubarb-baked-oatmeal-recipe/