Cinnamon Strawberry Rhubarb Baked Oatmeal

I didn’t try rhubarb until I was in my twenties. Growing up, my mom always said it looked like weird celery and steered clear of it at the grocery store. When I finally tasted it in a pie at a friend’s house, I couldn’t believe what I’d been missing.

The thing about rhubarb is that it needs a little sweetness to balance out its tart punch. Pair it with strawberries though, and you’ve got something special. This baked oatmeal combines the two in a way that makes breakfast feel like dessert—but it’s packed with oats and protein, so you can feel good about eating it. Plus, you mix everything in one bowl and let the oven do the work.

What Kind of Oats Should I Use?

For this baked oatmeal, you’ll want to stick with old fashioned rolled oats – they’re the perfect thickness to absorb the liquid while still maintaining some texture. Quick oats will turn too mushy, and steel-cut oats won’t soften enough during baking, so rolled oats are really your best bet here. You can find them in any grocery store, usually in the cereal aisle or bulk section. If you need a gluten-free option, just make sure to buy oats that are certified gluten-free, as regular oats are often processed in facilities that also handle wheat.

Options for Substitutions

This baked oatmeal is pretty forgiving when it comes to swaps:

• Old fashioned rolled oats: Stick with old fashioned oats for this one – quick oats will turn mushy and steel-cut oats won’t cook through properly in the baking time.
• Brown sugar: You can use white sugar, coconut sugar, or even maple syrup instead. If using maple syrup, reduce the milk by 2 tablespoons to keep the right consistency.
• Oil: Melted butter or melted coconut oil work great here. You can also use applesauce for a lighter version, though the texture will be slightly different.
• Milk: Any milk works – dairy, almond, oat, or soy. Just use whatever you have in the fridge.
• Yogurt: Greek yogurt, regular yogurt, or even sour cream will do the trick. In a pinch, you can replace it with an extra 1/4 cup of milk.
• Fresh rhubarb: Frozen rhubarb works fine – just thaw it first and drain any excess liquid. You can also swap it with more strawberries or try blueberries for a different flavor.
• Fresh strawberries: Frozen strawberries are totally fine here. Thaw them and pat dry before chopping. Raspberries or blackberries would also be tasty alternatives.

Watch Out for These Mistakes While Baking

The biggest mistake with baked oatmeal is pulling it out too early when the center still jiggles – it should be set in the middle and slightly golden on top, which usually takes the full 40-45 minutes.

Another common error is forgetting to chop your rhubarb into small, even pieces (about 1/2 inch), as large chunks won’t soften properly and can create an unpleasant texture.

To prevent your baked oatmeal from drying out, make sure you’re using old fashioned rolled oats and not quick oats, which absorb liquid differently and can turn mushy.

For extra flavor, try letting the oat mixture sit for 5-10 minutes before baking so the oats can start absorbing the liquid, and don’t skip greasing your baking dish well – this breakfast is much easier to serve when it doesn’t stick to the pan.

What to Serve With Strawberry Rhubarb Baked Oatmeal?

This baked oatmeal is pretty filling on its own, but I love adding a dollop of vanilla yogurt or Greek yogurt on top for extra creaminess and a nice tang that complements the sweet-tart fruit. A drizzle of maple syrup or honey is always welcome if you want things a bit sweeter, and some chopped nuts like almonds or pecans add a satisfying crunch. For a complete breakfast spread, serve it alongside some crispy bacon or breakfast sausage, and maybe a cup of fresh berries on the side. If you’re feeding a crowd for brunch, pair it with scrambled eggs and fresh coffee for a meal that’ll keep everyone happy and full until lunch.

Storage Instructions

Store: This baked oatmeal keeps really well in the fridge for up to 5 days. Just cover it tightly with plastic wrap or transfer individual portions to airtight containers. It’s great for meal prep since you can grab a square for breakfast throughout the week.

Freeze: You can freeze portions of this oatmeal for up to 3 months. I like to cut it into individual servings, wrap each piece in plastic wrap, then store them all in a freezer bag. That way you can pull out just what you need for a quick breakfast.

Reheat: Warm it up in the microwave for about 60-90 seconds, or until heated through. If you’re reheating from frozen, add an extra minute or two. You can also reheat portions in the oven at 350°F for about 10-15 minutes if you prefer.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 45-55 g
• Fat: 40-48 g
• Carbohydrates: 300-340 g

Ingredients

For the oatmeal mixture:

• 3 cups oats (I always use Quaker Old Fashioned style)
• 1/2 cup sugar (packed firmly for better moisture)
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1/4 cup oil
• 3 eggs (room temperature, about 70°F)
• 1 1/2 cups milk (I prefer Fairlife for extra protein)
• 1/4 cup yogurt
• 1/2 tsp ground ginger

For the fruit fold-ins:

• 1 cup strawberries (hulled and sliced into 1/4-inch pieces)
• 1 cup rhubarb (diced into 1/2-inch chunks)

For the topping:

• 1/4 tsp cinnamon
• 1 tsp sugar

Step 1: Prepare Your Pan and Mise en Place

• 1 cup strawberries
• 1 cup rhubarb

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

While the oven preheats, hull and slice your strawberries into 1/4-inch pieces, and dice your rhubarb into 1/2-inch chunks.

Set the prepared fruit aside—this prevents the fruit from releasing too much liquid before baking and keeps the texture cleaner.

Step 2: Combine Dry Ingredients

• 3 cups oats
• 1/2 cup sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground ginger

In a large bowl, whisk together the oats, 1/2 cup sugar, 1 tsp cinnamon, baking powder, salt, and ground ginger.

Mixing these dry ingredients together first ensures the leavening agent and spices are evenly distributed throughout the oatmeal, which prevents pockets of baking powder and creates more consistent flavor and texture.

Step 3: Create the Wet Mixture

• 3 eggs
• 1/4 cup oil
• 1 1/2 cups milk
• 1/4 cup yogurt
• 1 tsp vanilla

In another bowl, whisk together the eggs, oil, milk, yogurt, and vanilla until well combined and slightly frothy.

Using room-temperature eggs helps them incorporate smoothly and creates a more cohesive batter.

I like to add the yogurt here because it adds tanginess that complements the tartness of rhubarb beautifully.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet mixture from Step 3 into the dry mixture from Step 2, stirring gently until just combined—don’t overmix.

The batter should be lumpy and slightly thick, similar to pancake batter.

Overmixing develops gluten and can make the oatmeal tough and dense rather than tender and cake-like.

Step 5: Fold in Fruit and Assemble

• prepared fruit from Step 1
• batter from Step 4
• 1/4 tsp cinnamon
• 1 tsp sugar

Gently fold the prepared strawberries and rhubarb from Step 1 into the batter using a spatula, being careful not to crush the fruit.

Pour the entire mixture into your prepared 9×13 inch baking dish and spread it evenly.

In a small bowl, mix together the 1/4 tsp cinnamon and 1 tsp sugar, then sprinkle this cinnamon sugar topping evenly over the surface.

Step 6: Bake and Cool

Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.

The oatmeal will look slightly underdone when you first remove it—this is perfect, as it will continue to set as it cools.

Let it rest for 5-10 minutes before serving so it firms up enough to portion cleanly.

Step 7: Serve

Serve warm portions of baked oatmeal with a splash of milk or cream.

This baked oatmeal keeps well in the refrigerator for up to 5 days and can be reheated gently in the microwave, making it perfect for meal prep.

Cinnamon Strawberry Rhubarb Baked Oatmeal

Delicious Cinnamon Strawberry Rhubarb Baked Oatmeal recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the oatmeal mixture

• 3 cups oats (I always use Quaker Old Fashioned style)
• 1/2 cup sugar (packed firmly for better moisture)
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1/4 cup oil
• 3 eggs (room temperature, about 70°F)
• 1 1/2 cups milk (I prefer Fairlife for extra protein)
• 1/4 cup yogurt
• 1/2 tsp ground ginger

For the fruit fold-ins

• 1 cup strawberries (hulled and sliced into 1/4-inch pieces)
• 1 cup rhubarb (diced into 1/2-inch chunks)

For the topping

• 1/4 tsp cinnamon
• 1 tsp sugar

Method

 

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven preheats, hull and slice your strawberries into 1/4-inch pieces, and dice your rhubarb into 1/2-inch chunks. Set the prepared fruit aside—this prevents the fruit from releasing too much liquid before baking and keeps the texture cleaner.
2. In a large bowl, whisk together the oats, 1/2 cup sugar, 1 tsp cinnamon, baking powder, salt, and ground ginger. Mixing these dry ingredients together first ensures the leavening agent and spices are evenly distributed throughout the oatmeal, which prevents pockets of baking powder and creates more consistent flavor and texture.
3. In another bowl, whisk together the eggs, oil, milk, yogurt, and vanilla until well combined and slightly frothy. Using room-temperature eggs helps them incorporate smoothly and creates a more cohesive batter. I like to add the yogurt here because it adds tanginess that complements the tartness of rhubarb beautifully.
4. Pour the wet mixture from Step 3 into the dry mixture from Step 2, stirring gently until just combined—don't overmix. The batter should be lumpy and slightly thick, similar to pancake batter. Overmixing develops gluten and can make the oatmeal tough and dense rather than tender and cake-like.
5. Gently fold the prepared strawberries and rhubarb from Step 1 into the batter using a spatula, being careful not to crush the fruit. Pour the entire mixture into your prepared 9x13 inch baking dish and spread it evenly. In a small bowl, mix together the 1/4 tsp cinnamon and 1 tsp sugar, then sprinkle this cinnamon sugar topping evenly over the surface.
6. Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown. The oatmeal will look slightly underdone when you first remove it—this is perfect, as it will continue to set as it cools. Let it rest for 5-10 minutes before serving so it firms up enough to portion cleanly.
7. Serve warm portions of baked oatmeal with a splash of milk or cream. This baked oatmeal keeps well in the refrigerator for up to 5 days and can be reheated gently in the microwave, making it perfect for meal prep.