Best Strawberry Rhubarb Oatmeal

If you ask me, strawberry rhubarb is one of spring’s best flavor combinations.

This baked oatmeal brings together tart rhubarb and sweet strawberries in a breakfast that feels like dessert. The fruit gets tucked into creamy oats spiced with cinnamon and sweetened with honey.

It’s topped with a crumbly coconut streusel that bakes up golden and crisp. A dollop of yogurt on top adds a cool, tangy finish.

It’s a make-ahead breakfast that works for busy mornings, perfect for feeding the family or bringing to brunch.

What Kind of Oats Should I Use?

For this recipe, old-fashioned rolled oats are your best bet since they hold their shape nicely and give you that classic oatmeal texture. Quick oats will work in a pinch, but they’ll make your oatmeal a bit mushier and less hearty. I’d steer clear of steel-cut oats for this one, as they need a much longer cooking time and won’t give you the same creamy consistency. If you’re gluten-free, just make sure to grab certified gluten-free oats since regular oats can sometimes be processed in facilities that also handle wheat.

Options for Substitutions

This oatmeal recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, try using tart apples like Granny Smith or even cranberries. You’ll want to adjust the sweetness a bit since rhubarb has a unique tartness.
• Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or coconut milk. Just keep in mind that sweetened versions will make the dish sweeter overall.
• Chia seeds: Ground flaxseed makes a great substitute and adds similar nutritional benefits. Use the same amount and it’ll help thicken the oatmeal just like chia does.
• Honey: Maple syrup or agave nectar work perfectly as a 1:1 swap. For a refined sugar-free option, try mashed banana, though this will change the flavor slightly.
• Coconut oil: Butter or any neutral oil works fine for the topping. If using butter, it’ll give you a richer flavor.
• Coconut sugar: Brown sugar or regular granulated sugar can replace coconut sugar in equal amounts for the topping.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked oatmeal is skipping the 10-minute soaking time, which helps the oats absorb the liquid and prevents a dry, crunchy texture – if you’re short on time, at least give it 5 minutes.

Don’t add too much rhubarb without balancing it with enough sweetener, as rhubarb is quite tart and can overpower the dish, making it unpleasantly sour instead of pleasantly tangy.

When making the crumble topping, make sure your coconut oil is actually cold and work it in quickly with your fingers – warm oil will create a greasy layer instead of those nice crumbly bits everyone loves.

Finally, resist the urge to dig in right away, as letting the oatmeal cool for at least 15 minutes allows it to set properly and makes slicing much cleaner.

What to Serve With Strawberry Rhubarb Oatmeal?

This oatmeal is pretty filling on its own, but I love adding a dollop of Greek yogurt or vanilla yogurt on top for extra protein to keep me full until lunch. A drizzle of almond butter or a handful of chopped nuts like pecans or almonds adds a nice crunch and some healthy fats. If you’re serving this for a weekend brunch, it pairs really well with scrambled eggs or a simple fruit salad on the side. You could also brew a pot of coffee or chai tea to go alongside it for a cozy breakfast spread.

Storage Instructions

Store: Keep your leftover oatmeal in an airtight container in the fridge for up to 4 days. The oats will absorb more liquid as they sit, so you might want to add a splash of almond milk when you reheat it to get that creamy texture back.

Freeze: This oatmeal freezes really well for busy mornings! Portion it out into individual containers and freeze for up to 2 months. I like to freeze it without the toppings and add fresh strawberries and yogurt after reheating.

Reheat: Warm it up in the microwave for about 1-2 minutes, stirring halfway through. You can also reheat it on the stovetop over medium-low heat with a bit of extra milk to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 20-24 g
• Fat: 32-38 g
• Carbohydrates: 200-230 g

Ingredients

For the oat base:

• 1 cup strawberries (hulled and quartered into 1/2-inch pieces)
• 3/4 cup rhubarb
• 1 1/2 tsp cinnamon
• 2 tbsp chia seeds
• 2 1/4 cups oats (Old Fashioned Rolled Oats)
• 2 cups almond milk (unsweetened)
• 1/3 cup honey
• 1 tsp vanilla essence
• 1/4 tsp sea salt

For the crisp topping:

• 1 cup strawberries (sliced into 1/4-inch rounds)
• 1/2 cup rhubarb
• 3 tbsp coconut sugar
• 3 tbsp coconut oil (solidified)
• 1/2 cup yogurt
• 1/4 cup almond meal

Step 1: Prepare the Fruit and Preheat

• 1 cup strawberries
• 3/4 cup rhubarb
• 1 cup strawberries
• 1/2 cup rhubarb

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.

While the oven heats, prepare your fruit by hulling and quartering 1 cup of strawberries into 1/2-inch pieces and chopping the 3/4 cup of rhubarb into similar-sized chunks.

Slice the remaining 1 cup of strawberries into 1/4-inch rounds and chop the 1/2 cup of rhubarb for the topping.

This advance prep ensures everything is ready when you need it and prevents any delays during assembly.

Step 2: Create the Oatmeal Base and Let It Soak

• 2 1/4 cups oats
• 1 1/2 tsp cinnamon
• 2 tbsp chia seeds
• 1/4 tsp sea salt
• 2 cups almond milk
• 1/3 cup honey
• 1 tsp vanilla essence
• 1 cup strawberries
• 3/4 cup rhubarb

In a large mixing bowl, combine the oats, cinnamon, chia seeds, and sea salt.

Pour in the almond milk, honey, and vanilla essence, stirring well to distribute everything evenly.

Add the quartered strawberries and chopped rhubarb from Step 1, mixing gently to incorporate.

Let this mixture sit for 10 minutes—this allows the oats and chia seeds to absorb the liquid, creating a creamy, cohesive base.

I find this soaking step essential; it prevents a dry, gritty texture and gives the oatmeal a better consistency when baked.

Step 3: Prepare the Topping

• 1/4 cup almond meal
• 3 tbsp coconut sugar
• 3 tbsp coconut oil
• 1 cup strawberries
• 1/2 cup rhubarb

While the oat mixture is soaking, make your crumbly topping in a separate bowl.

Combine the almond meal, coconut sugar, and coconut oil (use your fingers to break the solidified coconut oil into small pea-sized pieces as you mix).

The coconut oil will create little pockets that toast up during baking, giving you that desired crumbly texture.

Gently fold in the sliced strawberries and chopped rhubarb from Step 1, being careful not to crush the fruit.

Step 4: Assemble and Bake

• oatmeal base mixture from Step 2
• topping mixture from Step 3

Pour the soaked oat mixture from Step 2 into your prepared baking dish, spreading it evenly.

Sprinkle the topping mixture from Step 3 over the oatmeal in an even layer, pressing down gently but not too firmly—you want it to stay somewhat loose so it crisps up while baking.

Place the dish in your preheated 350°F oven and bake for 45 minutes, until the top is golden brown and the edges are bubbling slightly.

Step 5: Cool and Serve

• 1/2 cup yogurt

Remove the baked oatmeal from the oven and let it cool for 5-10 minutes.

I prefer to let it set just a bit rather than serve it piping hot—this helps it hold together better when portioning.

Cut into squares and serve warm or at room temperature.

You can top each serving with a dollop of yogurt for creaminess and tang, which pairs beautifully with the tart rhubarb.

Best Strawberry Rhubarb Oatmeal

Delicious Best Strawberry Rhubarb Oatmeal recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the oat base

• 1 cup strawberries (hulled and quartered into 1/2-inch pieces)
• 3/4 cup rhubarb
• 1 1/2 tsp cinnamon
• 2 tbsp chia seeds
• 2 1/4 cups oats (Old Fashioned Rolled Oats)
• 2 cups almond milk (unsweetened)
• 1/3 cup honey
• 1 tsp vanilla essence
• 1/4 tsp sea salt

For the crisp topping

• 1 cup strawberries (sliced into 1/4-inch rounds)
• 1/2 cup rhubarb
• 3 tbsp coconut sugar
• 3 tbsp coconut oil (solidified)
• 1/2 cup yogurt
• 1/4 cup almond meal

Method

 

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, prepare your fruit by hulling and quartering 1 cup of strawberries into 1/2-inch pieces and chopping the 3/4 cup of rhubarb into similar-sized chunks. Slice the remaining 1 cup of strawberries into 1/4-inch rounds and chop the 1/2 cup of rhubarb for the topping. This advance prep ensures everything is ready when you need it and prevents any delays during assembly.
2. In a large mixing bowl, combine the oats, cinnamon, chia seeds, and sea salt. Pour in the almond milk, honey, and vanilla essence, stirring well to distribute everything evenly. Add the quartered strawberries and chopped rhubarb from Step 1, mixing gently to incorporate. Let this mixture sit for 10 minutes—this allows the oats and chia seeds to absorb the liquid, creating a creamy, cohesive base. I find this soaking step essential; it prevents a dry, gritty texture and gives the oatmeal a better consistency when baked.
3. While the oat mixture is soaking, make your crumbly topping in a separate bowl. Combine the almond meal, coconut sugar, and coconut oil (use your fingers to break the solidified coconut oil into small pea-sized pieces as you mix). The coconut oil will create little pockets that toast up during baking, giving you that desired crumbly texture. Gently fold in the sliced strawberries and chopped rhubarb from Step 1, being careful not to crush the fruit.
4. Pour the soaked oat mixture from Step 2 into your prepared baking dish, spreading it evenly. Sprinkle the topping mixture from Step 3 over the oatmeal in an even layer, pressing down gently but not too firmly—you want it to stay somewhat loose so it crisps up while baking. Place the dish in your preheated 350°F oven and bake for 45 minutes, until the top is golden brown and the edges are bubbling slightly.
5. Remove the baked oatmeal from the oven and let it cool for 5-10 minutes. I prefer to let it set just a bit rather than serve it piping hot—this helps it hold together better when portioning. Cut into squares and serve warm or at room temperature. You can top each serving with a dollop of yogurt for creaminess and tang, which pairs beautifully with the tart rhubarb.