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healthy baked oatmeal topped with fruit and coco whip
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4.67 from 3 votes

Strawberry Rhubarb Baked Oatmeal

If you love strawberry rhubarb then you are going to love this strawberry rhubarb baked oatmeal recipe. It's a perfect summer breakfast meal prep idea.
Prep Time12 mins
Cook Time45 mins
Total Time57 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: baked oatmeal, oatmeal, oats, rhubarb, strawberry
Servings: 8 servings
Calories: 214kcal


For the topping:

  • 1/2 Cup oats
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 3 Tbsp cold coconut oil
  • 1 cup strawberries
  • 1/2 cup chopped rhubarb

Optional toppings

  • coconut whipped cream, vanilla yogurt, honey


  • Preheat oven to 350F. Spray your baking pan with coconut oil.
  • Add 1 cup strawberries, 1/2 cup rhubarb, cinnamon, chia seeds, oats, almond milk, honey and vanilla to a bowl. Mix together. Let the mixture stand for 10 minutes for the oats to absorb the liquid.
  • While the mixture is sitting, make the oat topping. Mix all the topping ingredients (except for the fruit) in a bowl with your hands to get evenly mixed together. Add the fruit, stir.
  • Pour the mixture into a baking dish. Top with the oat topping.
  • Bake for 45 minutes. Remove from the oven and let cool completely.
  • Slice and top with optional coconut whipped cream.



Serving: 1serving | Calories: 214kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Sodium: 91mg | Potassium: 199mg | Fiber: 5g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 22mg | Calcium: 127mg | Iron: 1mg