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Strawberry Rhubarb Baked Oatmeal

June 4, 2015

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A short and (literally) sweet post for you all today: I’m sharing my latest strategy to make weekday mornings less awful.

Just a little Sunday afternoon effort, and you’ll end up with a week’s worth of hearty breakfasts, waiting to be zapped in the microwave — perfect for all of us who love breakfast but hate mornings.

Making Strawberry Rhubarb Baked Oatmeal

(There must be plenty of us, too, or we wouldn’t have two of the greatest inventions ever: all-day breakfast menus and breakfast for dinner.)

Rhubarb and strawberries for Strawberry Rhubarb Baked Oatmeal

As much as I feel the need to eat a filling breakfast every day of the week, I would hate to actually get up early enough to make meals from scratch every weekday before work. My last seven years of gradstudenthood and sleeping in have left me hopelessly slow in the mornings, and it’s not just a matter of caffeine intake, but of time.

That’s where make-ahead breakfasts come to the rescue.

Strawberry Rhubarb Baked OatmealPin it!

For months, Paula and I made a giant 12-egg frittata every Sunday, and sliced it up for weekday breakfasts, but (believe it or not) you can only eat so many frittata slices before you start craving some variety.

Chopping strawberries for Strawberry Rhubarb Baked Oatmeal

Our basic baked oatmeal recipe allows for just that: you can make it with countless variations. (Although I think it’s going to take a lot of convincing to ever bring Paula over to the dark side of savory (vs. sweet) oatmeal…)

Slicing rhubarb for Strawberry Rhubarb Baked Oatmeal

We started out making it with diced apple and blackberries, often adding raspberries and/or blueberries, too. So this strawberry rhubarb version is just one variation, but I am such a sucker for rhubarb, it’s probably my favorite one yet.

Make-ahead Strawberry Rhubarb Baked OatmealPin it!

We also usually mix in a good amount of almond butter, which I’d like to say is optional, but it definitely helps take this meal from satisfying to hearty. Where peanut butter might be too overwhelmingly peanutty, the subtle almond flavor has gone well with every type of fruit we’ve tried. (Although peanut butter could be good, if you also mix in some cocoa powder, and maybe leave out the fruit altogether…)

Making Strawberry Rhubarb Baked Oatmeal

The re-heated squares of baked oatmeal, adorned with a drizzle of maple syrup or a dollop of yogurt, are not just time-savers on weekday mornings; they might almost make you forget that it isn’t a weekend.

Make-ahead Strawberry Rhubarb Baked OatmealPin it!

Print this recipe. (PDF)

RECIPE:

Strawberry Rhubarb Baked Oatmeal
(Roughly adapted from “Cranberry Orange Baked Oatmeal” in OATrageous Oatmeals by Kathy Hester.)

(Serves 9)

Active time: 20 min.; Total time: 1 hour 15 min.

Note:
~ You can substitute 3-3½ cups of any fresh fruit instead of rhubarb and strawberries,
e.g., try 1 finely diced apple + about 2 cups blackberries or raspberries.

Ingredients:
~ 2 cups chopped rhubarb (about ½ lb. or 4 stalks rhubarb)
____~ 2 tsp. fresh lemon juice (optional, if using rhubarb)
____~ 1½ Tbsp. sugar (optional, if using rhubarb)
~ 2 cups rolled oats
~ ½ tsp. baking powder
~ ¼ tsp. baking soda
~ ¼ tsp. salt
~ ½ tsp. ground cinnamon
~ 2 Tbsp. ground flaxseeds (to make 2 flaxseed “eggs”)
~ 5 Tbsp. warm water (to make flaxseed “eggs”)
~ ½ – ⅔ cup almond butter
~ ¼ cup honey or agave/maple syrup (or brown sugar)
~ 1 cup plain Greek yogurt
~ 1 cup milk (or a non-dairy milk, like almond milk)
~ 1½ cup fresh strawberries, roughly diced

How to make it:

1. If using rhubarb, briefly pre-cook the rhubarb (can be done 1-2 days in advance): In a medium saucepan, combine chopped rhubarb, lemon juice, and sugar, and cook over medium-low heat for 15 minutes, stirring occasionally. Set aside (or refrigerate for up to 2 days).

Pre-cooked rhubarb for baked oatmealIngredients for Strawberry Rhubarb Baked Oatmeal

2. Line a 9-inch square baking dish with parchment paper. Position a rack in the top third of the oven and pre-heat to 350 degrees.

3. In a large mixing bowl, combine oats, baking powder, baking soda, salt, and cinnamon.

Ingredients for Strawberry Rhubarb Baked OatmealMaking Strawberry Rhubarb Baked Oatmeal

4. In a small mixing bowl, make two flaxseed “eggs” (which will help bind the ingredients together) by combining the ground flaxseed and warm water; stir and let sit for at least 3 minutes. Then mix in the almond butter, until smooth and clump-free. Then, one at a time, mix in the honey or agave/maple syrup, then the Greek yogurt, then the milk.

Making Strawberry Rhubarb Baked OatmealMaking Strawberry Rhubarb Baked Oatmeal

5. Add the wet ingredients to the dry ingredients in the large bowl, mix well, and gently stir in the strawberries and the pre-cooked rhubarb (or whatever fruit you’re using, like 1 diced apple + 2 cups berries).

Making Strawberry Rhubarb Baked OatmealMake-ahead Strawberry Rhubarb Baked Oatmeal

6. Pour the mixture into the parchment-lined baking dish, and smooth the top with a rubber spatula. Bake for about 50 minutes until lightly browned on top. Let cool at room temperature before covering and refrigerating. It will last one week in the fridge; re-heat squares of oatmeal in a microwave, and optionally top with a drizzle of maple syrup or a dollop of yogurt.

Print this recipe! (PDF)

Make-ahead Strawberry Rhubarb Baked OatmealPin it!

Related recipe posts:

Peach Rhubarb Oatmeal Bars Brown Butter Strawberry Rhubarb Tart Almond Butter Chocolate Granola Bars Berry Rhubarb Crisp (Gluten-Free)
Peach Rhubarb Oatmeal Bars Brown Butter Strawberry
Rhubarb Tart
Almond Butter Chocolate Granola Bars Berry Rhubarb Crisp (Gluten-Free)
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27 Comments leave one →
  1. June 4, 2015 8:28 am

    Yum this is beautiful. It’s my favorite kind of dessert/breakfast. I love the tart/sweet combo and the oats. So fresh and delicious. I actually can’t be around this kind of dessert, b/c I have no off button.

    • June 4, 2015 8:38 am

      Thanks, Amanda! I really don’t think of it as a dessert — the fruit is always sweet enough for me that I don’t add maple syrup (Paula does, though), but it’s really no sweeter than any bowl of oatmeal + fresh fruit, since there’s so little honey in it.

      I have no off button with fruity oatmeal crumble bars, but with this I do (…which maybe has something to do with the fact that I’ve never gotten too excited about bowls of oatmeal in general…) What I love about this recipe is not that it feels like an indulgence, but more its convenience! It definitely helps that it tastes good, too, though. :)

  2. June 4, 2015 8:43 am

    I like it! ;) Just bought rhubarb yesterday, have to try this! ;)

  3. June 4, 2015 8:50 am

    Fabulous idea for breakfast! I bet our kids would love this.

  4. walgenbe permalink
    June 4, 2015 9:20 am

    Such a good idea! I have a bunch of rhubarb in the fridge because I can never resist buying it! But needed a good plan for it. I know this sounds like madness, but I may try to make this in the rice cooker on porridge setting without the flax. Maybe too soft for your taste, but I love a bowl of hot oatmeal with a little pour-over of cream…

    • June 28, 2015 10:54 am

      Hey Em! That actually sounds good to me — just like a soft bowl of freshly made oatmeal, which I have learned to like now that Paula makes it for us sometimes (even though I don’t think I ever had oatmeal before I met her — growing up the only porridge-y thing I ever tried at home was Wheatina!). Anyway, sounds like a good use of rhubarb, and a good use of the “porridge setting” (!) on your rice cooker. The super cheap rice cooker that I have now (which I never use) only has 2 settings: “on” and “keep warm”… yours sounds fancy, though!

      • walgenbe permalink
        June 29, 2015 11:58 am

        Yeah, I had some free amazon points and decided to use them on a fancy rice-cooker. I’ve never used the porridge setting though and have been looking for an excuse. I had one from target that was more than 10 years old (though still worked ok), but it didn’t make brown rice well, and as I now realize, didn’t make other rice that well either. It has really helped the bento making too!

  5. June 4, 2015 10:44 am

    I’ve been all about rhubarb lately! So happy I found this recipe :)

    • June 28, 2015 11:10 am

      Thanks for commenting! :) Me too; I can never get enough rhubarb (especially because it’s weirdly tricky to find in California compared to in the midwest where I’m from).

  6. June 4, 2015 12:28 pm

    Definitely a lovely way to spruce up your morning routine! How delicious.

    • June 28, 2015 11:12 am

      Thanks! Yes, it’s nice to have something else we can make for weekday breakfasts, instead of our (former) usual — either frittata slices or scones. (The only consistent thing is that we almost always make something on Sunday afternoon to free up our mornings for as much sleep as possible!)

  7. June 4, 2015 9:27 pm

    Wonderful idea and I love the idea of the almond butter! Rhubarb is my favorite, too!

    • June 28, 2015 11:13 am

      Thanks! The almond butter is great in this — it makes it a lot more filling, but also goes really well with every fruit we’ve tried baking into this, especially berries and apple.

  8. June 7, 2015 1:51 pm

    I have not used this combo in baked oatmeal. Sounds great to me and I did get a big bunch of Rhubarb from a neighbor and harvested some strawberries this morning. Thanks for the inspiration.

    • June 28, 2015 11:13 am

      Nice! You’re welcome — thanks for commenting. :) That’s so cool you have rhubarb and strawberries growing nearby, and, from what it sounds like, a very generous neighbor!

  9. June 8, 2015 3:36 am

    This is delish!!

  10. June 11, 2015 3:22 pm

    Rhubarb is so underused in California. I feel like it’s pretty rare to see it in grocery stores, but it’s so delicious! I love this idea. I’ve been eating scrambled egg whites and plain oatmeals for the past two weeks. I need to switch it up for sure.

    • June 28, 2015 11:16 am

      Rhubarb * is * kinda rare in California, isn’t it?! It took me a while to figure that out, but it’s definitely a challenge to find it, even in the spring/summer, since it’s not in the majority of even big grocery stores. Too bad, because I love it, and I guess I got spoiled with plentiful rhubarb when I was growing up in Wisconsin… Hope you’ve managed to switch up your breakfasts by now! (in the 2+ weeks it’s taken me to reply to your comment…) :)

  11. afracooking permalink
    June 12, 2015 4:33 am

    Finally FINALLY some time to browse recipes again! I have been missing it (just been too busy) And wow you really have been cooking up some fabulous dishes. Love this one. So tasty looking.

    • June 28, 2015 11:18 am

      Oh man, I know that feeling! I miss browsing recipes (/favorite food blogs) too, but I just don’t do it anymore unless I’m searching for a recipe/technique for a particular dish, all because of my stupid ongoing tendinitis/RSI. Anyway, glad you found the time (a while ago, when you commented) to get to look around some of the more delicious corners of the internet. :)

  12. June 16, 2015 3:27 pm

    i totally hear you about variety: for me, it’s two eggs for breakfast every day. and that’s great…until it’s not. and then i cave and want a donut and that ruins the entire day, because it’s a donut, so then it’s back to eggs.

    I feel like this would totally solve the problem of wanting a sweet something, but still eating something that’s good for me. And that rhubarb…i’ve been lusting after rhubarb for weeks now, and i wonder if I can still find some to make this with. I’m crossing my fingers. :)

    • June 28, 2015 11:22 am

      Shannon, I hope you found that rhubarb! Is it hard to find where you live, too? (Or easy to find in the spring, but not so much once it’s summer?)

      I used to have two eggs (in the form of huevos rancheros… i.e., + two tortillas) every morning for breakfast, and now we often have fried eggs & (avocado) toast on the weekends, but I feel better about cutting back a bit on eggs (slash saving them for put-an-egg-on-it weeknight dinners) and getting more variety into my breakfasts.

      I’m not going to lie, though — the oatmeal does sometimes get boring by day 4 or 5, but then we change up the fruit again for the following week, or we use the baked oatmeal as an every-other-week kind of strategy — so worth it for the extra sleep each morning!

  13. ellekitteh permalink
    July 16, 2015 3:15 pm

    I will definitely have to try this. It looks amazing!

  14. August 31, 2015 4:45 pm

    Looks so delicious! Definitely giving this a try :)

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