It’s time for another edition of baked oatmeal! Featuring the seasonal ingredients of strawberries and fresh rhubarb (from my parents garden, thanks Dad!)  It makes 6 servings which can be enjoyed with your family on a weekend morning, or put in the fridge or freezer for an easy weekday breakfast. Add a splash of what ever type of milk you fancy, heat in the microwave and enjoy!
Oh did I mention each serving packs a hearty 10 g of fibre, 18 g protein and is also a great source of iron, calcium, and vitamin C!

Find a downloadable PDF version of this recipe hereStrawberry Rhubarb Baked Oatmeal

Makes 6 servings

Prep Time: 15 minutes, Bake time: 40 minutes


  • 2 cups old-fashioned oats
  • 1/2 cup toasted, slivered almonds, divided
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher or sea salt
  • 1/3 cup pure maple syrup (could use honey)
  • 2 cups milk
  • 1 large egg
  • 1 tablespoons melted coconut oil or butter, or canola oil *** to bring all wet ingredients to room temperature first if using butter or coconut oil or else it will re-harden when mixed**
  • 1/2 tablespoon pure vanilla extract
  • 4 cups diced rhubarb
  • 4 level cups quartered or halved strawberries
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons ground flax
  • 3 tablespoons hemp hearts
  • 1 scoop unflavoured whey protein (optional – has 14 g protein per serving without it)


  1. Preheat the oven to 375 degrees F, and grease the inside of a 9 x 13-inch baking dish.
  2. In a large bowl, mix together the oats, 1/4 cup of the almonds, 1/4 cup of the coconut, flax seed, help hearts, protein powder, baking powder, cinnamon, ginger, and salt.
  3. In another bowl, whisk together the maple syrup, milk, egg, oil or butter, and vanilla.
  4. Sprinkle half of the rhubarb and strawberries over the bottom of the baking dish. (I use my hands to evenly distribute the fruit.) Cover the fruit with all of the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining fruit, almonds, and coconut over the top.
  5. Bake for 40 minutes or until the oat mixture has set. Remove from the oven and let cool for a few minutes.
  6. This may be eaten immediately or made ahead and reheated or eaten cold. Store leftovers in the fridge or freezer.