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Strawberry Rhubarb Baked Oatmeal

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

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.

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

4.78 from 9 votes
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
This healthy baked oatmeal with strawberries, rhubarb and slivered almonds is so good you'll almost think you are having dessert for breakfast!
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Yield: 6 servings
Serving Size: 1 /6


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


  • 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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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


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

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88 comments on “Strawberry Rhubarb Baked Oatmeal”

  1. This was pretty good, it was a filling breakfast, I added yogurt with a drizzle of honey to the top. I doubled the oat topping because I wanted more of an oatmeal serving than a crumble and it kept the topping crisper which I liked. I think the bananas distract a bit from the strawberry flavor because they are a strong taste. I might leave them out next time. But I’d make this again.

  2. I LOVE that this has no flour and no sugar and still tastes delicious! I think the bananas are the secret. Great idea! Thank you!

  3. I’ve been making this without the banana because I don’t really care for them, and I don’t miss them at all. The 1/3 cup honey is right on the edge of being too sweet- for out of season berries it’s alright, but now that I’ve got local berries that are intensely sweet I use less honey so it’s not overwhelming. The baked oatmeal topping is absolutely delicious. I agree with another commenter that this is much more of a crisp than a baked oatmeal, but not in a bad way. Goes very well with plain greek yogurt for breakfast. The 1/6 slices are alright for size but I’m going to start cutting it in four pieces, as it’s just a more realistic portion size for me and my partner, and still very reasonable with calories. Lastly – I’ve made it with almonds on top, pecans on top, and nothing on top. All three times have been great. Just use whatever you have.

  4. Is this come out soft like a cobbler, or can you cut it into squares? I’m looking for something that’s kind of portable.

  5. I make this all the time. I add some plain Greek yogurt for breakfast and I’ll also serve it for dessert with some vanilla yogurt   

  6. I dislike bananas, so I made this with extra strawberries and rhubarb instead. It was delicious, but it’s not a baked oatmeal. It’s a crisp. I liked it better than the Skinnytaste Strawberry Rhubarb Crisp recipe. I would make this again as a dessert and use a little less honey in the filling. 

  7. Avatar photo
    MaryAnn Frandsen

    I adore rhubarb so I had to make this! I agree with the other posts, this is dessert, not breakfast. Love that there wasn't any sugar in it. I used half honey half maple syrup. Omitted bananas and tripled the rhubarb since I'm a little (lot) obsessed with it. 🙂 I'm going to use the filling in a pie next time and omit the oatmeal/nut layer. Filling was awesome!

    1. Anon, I couldn't find rhubarb at my Safeway either (seems like whenever I actually want it they don't have it, and whenever I don't need it I see it there). I'm trying this recipe with 2 bananas instead of 1 in place of the rhubarb. I'm assembling the wet and dry ingredients tonight and will bake it tomorrow morning. I'll let you know how it goes :-). I can't see how strawberry-banana oatmeal could turn out poorly! I'm expecting delicious results.


  8. Avatar photo
    missy nicholson

    Should left overs be refrigerated or are they ok on the counter covered, like a pie or cake?

  9. Made this today for breakfast. It was good but a little too sweet for breakfast. It tasted more like a cobbler to me. It would be perfect for dessert.

  10. Made this on Sunday and have now had it for breakfast the past three days. I used half regular honey and half orange infused honey and instead of of almonds I used pecans (what I had on hand). Another incredible recipe Gina and I think my new favorite breakfast!!

  11. Its so yummy! Will have to share with my mom. Is it suppose to be quite soupy on the bottom? Ill be making again with modifications eg more oatmeal 🙂

  12. I made this & shared with two friends. We all LOVE it & it just makes my mouth water thinking about it. Keep the fantastic recipes coming Gina & thank you!!