A sweet-tart mix of seasonal fruit makes this flexible, prep-ahead recipe equal parts delicious and nutritious!
A while back, I picked up a good tidbit of information from a stand owner at our local farmer’s market: Rhubarb season lasts through the longest day of the year－the first day of summer. Same for asparagus. I find this helpful as the early days of summer approach. It is a reminder to get my fill while I can.
Those who are familiar with my penchant for baked oatmeal, may know that it all started with my winning recipe for Overnight Crunchy Top Apple and Cinnamon Baked Oatmeal. Well, it actually started with a lot of experimenting in my kitchen years before, trying to replicate a steel cut version from a local cafe. (There is yet another story and a mystery recipe surrounding all of that!)
Since that recipe earned my husband and I a trip to Canyon Ranch (very exciting for someone who never won anything of substance!), I have created many variations. From strawberries, peaches, pumpkin, bananas, and blueberries to Amish-style, morning glory, and holiday-style (eggnog for the win!), using rolled oats and steel cut oats, and baked in various pan sizes or as muffins－there is truly a baked oatmeal for every season, person, and occasion.
As the rhubarb in our garden began to flourish this year, I started mixing it with fresh strawberries and found the sweet-tart interplay to be something special. Like its predecessors, this new iteration can be made ahead and reheated or enjoyed cold throughout the week.
Eat it plain, with a dollop of yogurt, a drizzle of milk, and /or topped with additional berries and nuts. The inherent convenience and flexibility of baked oatmeals is undeniable.
I’ve mentioned that frozen strawberries work beautifully in my Strawberry Baked Oatmeal and would not hesitate to use them here. Simply chop the berries and mix in while still frozen.
While I have yet to find frozen rhubarb at the grocery store, it can be easily frozen at home. Simply wash the stalks and thoroughly dry. Then, chop and freeze the pieces in a single layer on a baking sheet. Once frozen, transfer to a zipper-top bag and store in the freezer.
I like to freeze rhubarb in recipe-size portions, but you can certainly freeze one large bag and use as needed. I have recipes for Strawberry Rhubarb Cobbler, Strawberry Rhubarb Sauce, and a few others that can be easily enjoyed in the offseason with a bag of this spring treat tucked away for future use.
A few more baked oatmeal recipes follow, or enter baked oatmeal in the search bar and scroll through the many options.
- Blueberry Coconut Almond Baked Oatmeal
- Amish Baked Oatmeal
- Crunchy Top Pumpkin Baked Oatmeal
- Apple Crisp Baked Oatmeal
- Banana Bread Baked Oatmeal Muffins
- Raspberry Baked Oatmeal with Quinoa
- Cranberry Almond Baked Oatmeal Muffins
- Tap HERE for more delicious, nutritious baked oatmeal recipes
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Strawberry Rhubarb Baked Oatmeal
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup toasted, slivered almonds, divided
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher or sea salt
- 1/3 cup pure maple syrup (could use honey)
- 2 cups milk (last time, I used 1 cup canned coconut milk and 1 cup nonfat milk; use whatever milk you prefer)
- 1 large egg
- 2 tablespoons melted coconut oil (could use melted butter)
- 1/2 tablespoon pure vanilla extract
- 1 1/2 level cups (about 6 ounces) diced rhubarb
- 1 1/2 level cups quartered or halved strawberries
- 1/3 cup brown sugar (could use coconut sugar for an unrefined alternative)
- Optional: 1/2 cup shredded coconut (when using, I use unsweetened in this recipe)
Instructions
- Preheat the oven to 375 degrees F, and butter the inside of a 9 x 13-inch baking dish.
- In a large bowl, mix together the oats, 1/4 cup of the almonds, 1/4 cup of the optional coconut, baking powder, cinnamon, ginger, and salt.
- In another bowl, whisk together the maple syrup, milk, egg, coconut oil or butter, and vanilla.
- Sprinkle half of the rhubarb and strawberries over the bottom of the baking dish. (I use my hands to evenly distribute the fruit.) Cover the fruit with all of the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining fruit, almonds, brown sugar, and coconut, if using, over the top.
- Bake for 35 to 40 minutes or until the oat mixture has set. Remove from the oven and let cool for a few minutes.
- This may be eaten immediately or made ahead and reheated or eaten cold. Store leftovers in the refrigerator. (I often prepare this the night before and like the way the flavors develop and the oatmeal sets as it sits overnight.)
Notes
- When using melted coconut oil or butter, it is helpful if the cold ingredients have come to room temperature prior to mixing so that the oil or butter doesn’t re-harden once stirred in. If this happens, you may slowly heat in the microwave until the liquid mixture is just warm enough to soften the butter or coconut oil.
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