| | | |

Strawberry Rhubarb Baked Oatmeal

This Strawberry Rhubarb Baked Oatmeal is such a delicious breakfast…and a perfect way to use up all that rhubarb!

So I’m sure by now you’ve noticed that we like to eat a lot of baked oatmeals for breakfast?  They’re just so easy to make and everyone seems to like them.  And I love them because there really is no end to the ingredients that you can use…you can bake them with what ever is in season.  And right now strawberries and rhubarb are abundant, so why not a strawberry rhubarb baked oatmeal?  Oh yes.

I made this one early last Saturday morning, and popped it in the oven while everyone was still sleeping…then I went off to my office, sipped my coffee and attempted to catch up on my e-mails.  Then by the time this was baked, my house smelled delicious and everyone was up and ready to eat.

Strawberry Rhubarb Baked Oatmeal for your eating pleasure…

Strawberry Rhubarb Baked Oatmeal

This is such a delicious breakfast…and a perfect way to use up all that rhubarb!  My kids especially loved this baked oatmeal because it has a nice cinnamon & sugar crust baked on top.  YUM.  Here’s the recipe…I’m willing to bet you’ll love it!



Strawberry Rhubarb Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This Strawberry Rhubarb Baked Oatmeal is such a delicious breakfast, and a perfect way to use up all that rhubarb!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup oil
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup yogurt
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup chopped fresh rhubarb
  • cinnamon/sugar blend


  1. Whisk together the eggs, oil, milk, yogurt and vanilla.
  2. In a separate bowl, whisk together the oats, sugar, cinnamon, baking powder, and salt.
  3. Combine the egg mixture and the oat mixture.
  4. Stir in the strawberries and rhubarb.
  5. Pour the mixture into an 8×8 baking dish.
  6. Sprinkle on a generous helping of cinnamon/sugar.
  7. Bake at 350 degrees for 40 to 45 minutes.
  8. Serve with milk, cream or whipped cream.


If you can’t find rhubarb where you live, you could just use all strawberries instead.

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

Here are more delicious baked oatmeal recipes:

Here are more rhubarb recipes:

Have a delicious day!


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. 5 stars
    (4.5/5 stars)

    Best baked oatmeal I’ve ever had!

    I made a few changes
    1. I used 1 tbsp coconut oil
    2. I used 1/3 cup brown sugar (and it was plenty sweet. I’m sure you could use less.)
    3. I used 1 cup each of rhubarb and strawberries, and instead of topping with cinnamon sugar, I topped it with even more fruit 🙂

    Thanks for the great recipe!

  2. I never leave reviews, but this is worth it! Absolutely delicious recipe. I made it as is with less sugar as I am diabetic. For the tapping I did cinnamon and strawberries with some pecans and it was amazing! Thank you, this will be a new staple for breakfast!

  3. Made this for my mom because she loves strawberries and rhubarb. I am dairy free so I used almond milk and cashew yogurt with no issues. I used 1 cup of strawberries and 1 cup of rhubarb with no issues (was trying to use up some old strawberries) and topped with additional strawberries. I think it could have even had more fruit and been fine. Baked for 45 minutes because I’m always worried about baked oatmeal’s being too runny but it probably was fine at 40.