Why You’ll Love This Recipe

Strawberry Rhubarb Baked Oatmeal is a cozy, nutritious breakfast dish that’s both dairy free and gluten free. With the sweet-tart flavor of strawberries and rhubarb combined with the hearty texture of oats, this make-ahead breakfast is perfect for meal prepping, busy mornings, or serving a crowd. It’s naturally sweetened, wholesome, and incredibly satisfying.

ingredients

Strawberry Rhubarb Baked Oatmeal Recipe (Dairy Free and Gluten Free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gluten-free rolled oatschia seedsbaking powdercinnamonsaltunsweetened almond milkmaple syrupvanilla extractunsweetened applesaucestrawberries (fresh or frozen)rhubarb (fresh or frozen)coconut oil (or other neutral oil)

directions

Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil or line with parchment paper.

In a large bowl, combine the oats, chia seeds, baking powder, cinnamon, and salt.

In another bowl, whisk together the almond milk, maple syrup, vanilla extract, applesauce, and melted coconut oil.

Add the wet ingredients to the dry ingredients and stir until well combined.

Gently fold in the chopped strawberries and rhubarb.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 35-40 minutes, or until the top is golden brown and the center is set.

Let it cool for 10 minutes before serving. Serve warm or chilled as preferred.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 55-60 minutes

Variations

Add a handful of chopped nuts for extra crunch.

Use coconut milk for a richer flavor.

Swap the strawberries for blueberries or raspberries for a different twist.

Sprinkle coconut flakes or dairy-free chocolate chips on top before baking.

storage/reheating

Store baked oatmeal in an airtight container in the refrigerator for up to 5 days.Freeze individual portions for up to 2 months.Reheat in the microwave or oven until warmed through.

FAQs

Is this recipe vegan?

Yes, it is fully vegan, using plant-based milk and no animal products.

Can I use quick oats?

Quick oats can be used, but the texture will be softer and less chewy.

Do I need to peel the rhubarb?

No, just wash and trim the ends. Peeling is not necessary unless the stalks are very tough.

Can I make this nut-free?

Yes, use oat milk or another nut-free milk instead of almond milk.

What can I substitute for applesauce?

Mashed banana or pumpkin purée works well as a substitute.

Can I prepare this the night before?

Yes, assemble it ahead of time and bake it fresh in the morning.

How do I know when it’s done?

The top should be golden and the center set—not jiggly.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch dish. Add 5-10 minutes to the baking time.

Does this taste very sweet?

It has a mild natural sweetness. Adjust maple syrup if you prefer it sweeter.

Is this suitable for kids?

Absolutely—it’s kid-friendly and packed with healthy ingredients.

Conclusion

Strawberry Rhubarb Baked Oatmeal is a delicious and nourishing way to start your day, especially for those with dietary restrictions. With its fruity flavor and comforting texture, it’s a breakfast that feels like a treat but fuels your morning right. Make a batch once, and it’s sure to become a regular in your breakfast rotation.