Looking for a great, seasonal breakfast for a crowd? Then you’ll love this rhubarb strawberry baked oatmeal! I know I love the sweetness of the strawberries, the tartness of the rhubarb, the satisfying nuttiness of the pecans, all bound together by the oatmeal and sweetened maple syrup.
Have you ever made baked oatmeal?
I’ve made oatmeal many times, but until recently, I hadn’t thought about baking it as a casserole. Now that I have, I know I’m going to be making it again. Not only this recipe, but I’ll be playing with other flavors and other combinations. It’s just so easy! Great for a crowd or for a nice, weekend breakfast with the family.
We enjoyed it so much that I made it again on Memorial Day for the three of us. It was a rainy morning and just perfect to turn on the oven for a little while and bake this up.
Especially since I had picked up some more rhubarb at the farmer’s market on Saturday! One of the farmers there has a great rhubarb patch and always has some excellent rhubarb out for sale this time of year. (And she also knows I love it, so she makes sure I get some.)
Even though I like to let rhubarb shine on its own as in my Rhubarb Coffee Cake or pair it with other non-strawberry flavors as in my Rhubarb Orange Compote, I do still love strawberry and rhubarb together.
There is a reason why it’s a classic combination! So I couldn’t let strawberry season go by without adding a strawberry rhubarb recipe to the site, which seemed a perfect excuse to make a seasonal oatmeal recipe. I like it when flavors and ideas come together like this. 🙂
A few things about the recipe:
How healthy is baked oatmeal?
Very! It’s full of whole grains and nuts. There is a wonderful layer of fruit in the bottom. And the sweetness is entirely up to you. My strawberry baked oatmeal uses all natural sugars which you can cut back or not use at all, depending on your tastes.
How should you serve baked oatmeal?
The simplest way is straight out of the dish as is. It is quite tasty without any accompaniments. However, you can pour some cream or milk (dairy or coconut/soy/almond) over to top to make it richer. Or you can add a dollop of yogurt – plain if you like it, vanilla, or flavored to complement the fruit that you used.
How long does it last?
I’ve made it a few times now, and it’s still good at 4-5 days. Once the oatmeal is cool, cover it with plastic wrap and put it into the refrigerator. When you want a serving in the morning, scoop out some into a ramekin, and put in a 325F oven for 10 minutes. A little milk over the top before you pop it in is a nice addition.
– Happy Eating, Annemarie
Baked Strawberry Rhubarb Oatmeal
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup chopped toasted pecans, divided, half to mix in and half for topping
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp table salt
- 2 tsp orange zest, or lemon zest
- 2 cups whole milk, can substitute low fat milk or coconut/soy/almond milk
- 2 tbsp unsalted butter, melted, or coconut oil
- 1 tbsp vanilla extract
- 1 large egg
- 1/2 cup maple syrup
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- Preheat oven to 350F. Get out a 9x9 inch or similar sized casserole dish.
- Mix together all the dry mix ingredients in a medium bowl, reserving 1/4 cup of the pecans to top the oatmeal.
- Mix together all the wet mix ingredients.
- Add the fruit to the casserole dish in an even layer. (Reserve a little to top the oatmeal if you wish.) Layer the dry mix over the fruit. Then pour the wet mix over it all, making sure to cover the oatmeal evenly with the wet mix. Press down any dry oatmeal you see. Sprinkle the reserved pecans and any fruit over the top.
- Bake the oatmeal for 30-35 minutes, or until most of the liquid is absorbed and the oatmeal is puffed and golden.
- Serve with extra milk or yogurt if desired.
- Toasting the Pecans: Toast the pecans in the oven for 5 minutes at 350F.
- Dairy Free/Vegan: Substitute non-dairy milk and coconut oil.
- Make Ahead: The oatmeal will last 4-5 days in the refrigerator. Just scoop out a serving into an oven safe container and reheat at 325F for 10 minutes. I like to add an extra bit of milk in the ramekin while I'm reheating it.