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strawberry rhubarb baked oatmeal

Cinnamon Strawberry Rhubarb Baked Oatmeal

Delicious Cinnamon Strawberry Rhubarb Baked Oatmeal recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.