Easy Strawberry-Rhubarb Baked Oatmeal

published May 18, 2023
Strawberry-Rhubarb Baked Oatmeal Recipe

Get your rhubarb fix for dessert with this tender, creamy oatmeal dotted over with bits of strawberry and rhubarb.

ServesServes 4 to 6

Prep15 minutes

Cook45 minutes to 50 minutes

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Whole strawberry rhubarb baked oatmeal in baking dish.
Credit: Kelli Foster

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.

Credit: Kelli Foster

A Foolproof Tender, Creamy Strawberry-Rhubarb Oatmeal

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.

Strawberry-Rhubarb Baked Oatmeal Recipe

Get your rhubarb fix for dessert with this tender, creamy oatmeal dotted over with bits of strawberry and rhubarb.

Prep time 15 minutes

Cook time 45 minutes to 50 minutes

Serves Serves 4 to 6

Nutritional Info


  • Butter or cooking spray, for the baking dish

  • 1/4 cup

    sliced almonds

  • 3 tablespoons

    unsalted butter

  • 8 ounces

    strawberries (about 10 medium)

  • 4 ounces

    rhubarb (about 2 medium stalks)

  • 1/4 cup

    packed light brown sugar

  • 1

    large egg, or 1 tablespoon flaxseed meal whisked with 3 tablespoons water

  • 2 1/2 cups

    dairy or unsweetened non-dairy milk

  • 2 teaspoons

    vanilla extract

  • 1 teaspoon

    baking powder

  • 1 teaspoon

    ground cardamom

  • 1/4 teaspoon

    kosher salt

  • 2 cups

    old-fashioned rolled oats


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat an 8x8-inch baking dish with butter or cooking spray. Place 1/4 cup sliced almonds in a small bowl.

  2. Melt 3 tablespoons unsalted butter in a small saucepan over medium-high heat. Continue cooking, stirring constantly to prevent the milk solids from burning, until the butter is a light amber color, smells nutty, and is no longer foamy, 3 to 5 minutes. Scrape into a large bowl and set aside to cool slightly. Add 1 teaspoon of the butter to the almonds and stir to combine.

  3. Trim and quarter 8 ounces strawberries (about 1 1/2 cups). Cut 4 ounces rhubarb crosswise into 1/4-inch thick pieces (about 1 cup). Reserve about 1/2 cup strawberries and 1/4 cup rhubarb for topping.

  4. Add 1/4 cup packed light brown sugar, 1 large egg or flaxseed-water mixture, 2 1/2 cups milk of choice, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon ground cardamom, and 1/4 teaspoon kosher salt to the butter and stir to combine. The butter may clump, this is okay. Add 2 cups old-fashioned oats and the remaining 1 cup strawberries and 3/4 cup rhubarb, and stir to combine.

  5. Transfer to the baking dish and spread into an even layer. Top evenly with the reserved strawberries and rhubarb and sprinkle with the almonds. Bake uncovered until set in the center and slightly puffed and browned around the edges, 35 to 40 minutes. Serve warm.

Recipe Notes

Make ahead: The oatmeal can be assembled in the baking dish up to 1 day in advance. Cover tightly with plastic wrap and refrigerate overnight. Let sit at room temperature while the oven heats, then uncover and bake according to the recipe instructions for 40 to 45 minutes.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.