Summer Brunch Strawberry Rhubarb Baked Oatmeal

Delicious, brunch worthy dish of baked oatmeal featuring fresh strawberries and rhubarb with a naturally sweetened topping of oats, sliced almonds, honey, and coconut oil. Your guests will rave about this recipe for weeks to come!

Summer Brunch’n

Ohh, I love brunch’n. Ya know, the times on the weekend when you can just relax at home and skip breakfast cause there is no rush to get to work. And you are tired of your weekday lunches so you decide to just do some brunch’n. 😉 It’s just wonderful! I really love breakfast foods, but I rarely eat them for breakfast because my mornings are just too busy.

I’m usually a coffee and greek yogurt for breakfast kinda gal, if I make time for breakfast at all. But say brunch, and I am all over that! Breakfast for dinner is one of my favs because I get to taste these wonderful foods I always miss out on in the mornings.

By the way, let me make one thing crystal clear… this is not a dessert. It is naturally sweetened with honey and overall is not overly sweet like a dessert, making this a perfect option for breakfast!

If you are looking for something a little more desserty, try this Simple Berry Crumble. This pretty little dish is baked oatmeal. And it is simply scrumdiddlyumptious! My kids are watching BFG, so I couldn’t help myself. 😂 This strawberry rhubarb baked oatmeal has a soft, creamy bottom layer like oatmeal with a fruit and crunchy layer on top of it.

Baked Oatmeal Meets Rhubarb

Rhubarb. Did you know this stuff is really a vegetable? Ya, crazy huh!? But it is considered a fruit because we often prepare it like it is a fruit. Rhubarb in oatmeal has always appealed to me and yet, I have never tried it because I have always reserved rhubarb for crisps or crumbles. But for some reason, I just had to try out this baked oatmeal with one of my favorite fruits (really a vegetable 😉) of all time!!

The result…

BEST Summer Brunch Strawberry Rhubarb Baked Oatmeal

Brunch’n like a Boss!!

Why I love this Strawberry Rhubarb Baked Oatmeal:

1. Naturally sweetened with fruit and honey

2. Looks like dessert but made for brunch

3. Add a dollop of plain greek yogurt on top and it’s like Whoa! Bye bye plain old boring oatmeal and hello to lovely summer brunch’n!

Summer Brunch Strawberry Rhubarb Baked Oatmeal

Megan

Delicious, brunch worthy dish of baked oatmeal featuring fresh strawberries and rhubarb with a naturally sweetened topping of oats, sliced almonds, honey, and coconut oil. Your guests will rave about this recipe for weeks to come!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Breakfast/Brunch

Cuisine American

Servings 8 servings

Ingredients

  

• 1 teaspoon coconut oil
• 2 cups whole oats
• 1/8 teaspoon coarse salt
• 2 1/2 tablespoons honey
• 1 2/3 cup milk of choice
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup sliced strawberries
• 1 1/2 cups chopped rhubarb or about 3 large stalks (leaves removed)

Topping

• 1/3 cup sliced almonds
• 1/3 cup whole oats
• 1/4 cup honey
• 2 tablespoons coconut oil
• 1 tablespoon all-purpose flour
• 1/8 teaspoon cinnamon
• 1/8 teaspoon coarse salt

Instructions

 

• Preheat oven to 350℉. Grease baking dish with the coconut oil. May use 8x8 baking dish, 9x9, or mine was 9x7.
• Start by prepping the fruit. Slice strawberries and chop rhubarb. Set aside.
• In a large bowl, add oats and 1/8 teaspoon salt and give it a good stir.
• In a separate bowl, add honey, milk, egg, vanilla and almond extracts. Whisk ingredients together until well combined.
• Pour wet ingredients into dry ingredients and stir well.

Topping

• Add all topping ingredients to a small bowl and mix well.

Assembly

• Pour oatmeal mixture into baking dish.
• Arrange strawberry slices over oatmeal mixture evenly. Sprinkle chopped rhubarb over entire dish, filling in empty spaces.
• Sprinkle topping over the fruit. It won't cover the entire dish and that is okay.
• Bake 35-40 minutes or until golden brown.
• Let cool 5-10 minutes before serving.

Notes

Recipe can easily be prepared up to a day in advance and baked prior to serving. Store in the fridge.

Inspired by Food Network

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