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Strawberry Rhubarb Baked Oatmeal - This baked oatmeal smells like a cross between strawberry rhubarb pie and pancakes as it bakes. And it tastes as wonderful as it smells! Pour a little cream over the top, spoon some yogurt next to it, or eat it as is. It's all good. | justalittlebitofbacon.com
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Baked Strawberry Rhubarb Oatmeal

This baked oatmeal smells like a cross between strawberry rhubarb pie and pancakes as it bakes. And it tastes as wonderful as it smells! Pour a little cream over the top, spoon some yogurt next to it, or eat it as is.
Course Breakfast
Cuisine American
Keyword strawberry baked oatmeal, strawberry rhubarb oatmeal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 400kcal
Author justalittlebitofbacon

Ingredients

Dry Mix

  • 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

Wet Mix

  • 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

Fruit

  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 400kcal