This healthy baked oatmeal with strawberries, rhubarb and slivered almonds is so good you’ll almost think you are having dessert for breakfast!

Strawberry Rhubarb Baked Oatmeal

It’s rhubarb season and I’ve always loved the combination of strawberries and rhubarb in pies and crumbles. One of my favorite baked oatmeal recipes that I LOVE to bring to potlucks or serve for brunch is Baked Oatmeal with Bananas and Blueberries, so after my friend Raquel asked me how strawberry rhubarb would taste, I immediately started experimenting. Another easy baked oatmeal recipe I love for the fall is Baked Oatmeal with Pumpkin and Banana.

For this recipe, I loved the combination strawberries and rhubarb, especially when I added the ripe bananas, I felt they added an extra sweetness to the tart rhubarb without having to add more honey. I also love that this baked oatmeal with fruit can easily be made gluten free, dairy free and with any fruit combinations.

I think this would be wonderful for a Mother’s Day brunch; six servings is very generous, especially if you have other options on the table.

Is Baked Oatmeal Healthy?

Oats are a whole grain that contain a huge source of nutrients that we need for healthy body. This includes important vitamins such as B1, B3, B5, and B6 as well as minerals including Manganese, Magnesium, Iron, Copper, Zinc and a variety of antioxidants. Oats are also super high in fiber and protein compared to other grains which can keep you feeling full longer. This allows for tons of benefits such as lowering blood sugar, weight loss, and lowering cholesterol. So no matter how you make your oats as oatmeal, baked oatmeal, or other baked goods, they are one of the healthiest foods to eat.

Strawberry Rhubarb Baked Oatmeal

4.78 from 9 votes

7

Cals:221.5

Protein:6

Carbs:41

Fat:5

This healthy baked oatmeal with strawberries, rhubarb and slivered almonds is so good you'll almost think you are having dessert for breakfast!

Course: Breakfast, Brunch

Cuisine: American

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Print Rate Pin Save Saved! WW Points

Yield: 6 servings

Serving Size: 1 /6

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Ingredients

For the fruit filling:

• ▢ 2 1/2 cups strawberries, hulled and quartered
• ▢ 3/4 cup rhubarb, cut into 1/2-inch pieces
• ▢ 1 medium ripe banana, sliced thin
• ▢ 1 tbsp cornstarch
• ▢ 1/3 cup honey

For the Oats:

• ▢ 1 cup uncooked quick oats, use GF oats if Gluten Free
• ▢ 1/3 cup slivered almonds
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp cinnamon
• ▢ pinch of salt
• ▢ 1 tbsp honey
• ▢ 3/4 cup fat free milk, or any milk you desire
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Instructions

• Preheat the oven to 375° F.
• Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.
• Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.
• In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.
• Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.
• Sprinkle the remaining almonds over the the top.
• Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Last Step:

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Nutrition

Serving: 1 /6, Calories: 221.5 kcal, Carbohydrates: 41 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 0.3 g, Cholesterol: 30 mg, Sodium: 330 mg, Fiber: 4.5 g, Sugar: 26 g

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