Easy Strawberry-Rhubarb Baked Oatmeal

Come early May, when we’re knee-deep into spring, I’ve only got one thing on my mind: rhubarb! And as soon as those long, rosy pink and green stalks hit the farmers market or the produce section at my local grocery store, I snatch up a bundle — or two! Yes, I’ll make the requisite crisp and compote — and maybe even a rhubarb syrup for my slowly expanding cocktail repertoire. But what I’m most excited about is getting my rhubarb fix early in the morning, because sweet-tart rhubarb doesn’t get nearly as much attention as it deserves at the breakfast table. 

Well, I’m here to help change that with this recipe for an easy strawberry-rhubarb baked oatmeal. Made with nutty brown butter, ground cardamom (a natural partner to both strawberries and rhubarb), a touch of brown sugar, and a crisp, toasty almond topping, this baked oatmeal is a wholesome breakfast worth keeping on repeat all season long.

Bite-size pieces of rhubarb and strawberries are both mixed into the oats and dotted over the top. Don’t worry if you only have so-so strawberries — as the oatmeal bakes, the natural sugars in the fruit concentrate, yielding sweet-tart rhubarb and deeply sweet berries.

There’s no shortage of ways to cook oatmeal, and of all the methods, I believe baked oatmeal is the best. Once it’s prepped and you slide that baking dish into the oven, there is no stirring required and the result is foolproof. You’ll get tender, creamy oatmeal sweetened with strawberries and rhubarb every single time.