It’s strawberry season — the perfect time to make a vegan Strawberry Rhubarb Baked Oatmeal. Farmer’s markets are full of small, fragrant strawberries and plenty of rhubarb stalks. I’ve had many requests for a rhubarb recipe since it can feel intimidating to cook with if you haven’t used it before.
Rhubarb isn’t an everyday ingredient for many home cooks, and I know several friends who’ve never tried it. Although technically a vegetable, rhubarb lends itself beautifully to sweet preparations because of its bright tartness. That contrast is why it pairs so well with berries — especially strawberries.
Why add a vegetable to baked oatmeal? I love subtle vegetable additions, and rhubarb works wonderfully with fruit. In baked oatmeal the rhubarb softens and mellows while still contributing a pleasant tart note that balances the sweetness of the strawberries. Together they create a bright, summery breakfast that’s satisfying and flavorful.
P.S. For a sweeter result, choose rhubarb stalks that are redder in color.
There are two easy ways to prepare the strawberries and rhubarb for this dish. You can roast them first with a sprinkle of cinnamon and maple syrup so they quickly soften and concentrate their flavors. Or you can fold them in raw and let them cook and soften inside the oatmeal while it bakes. The most important thing is that the rhubarb fully softens in the oven; if you want to save time, simply add it raw to the bake.
Beyond chopping the fruit and rhubarb, this recipe is straightforward and mostly hands-off — mix, bake, and enjoy. It’s great to make for a group or to prepare ahead for breakfasts during the week. You can adjust the texture by adding more or less liquid; I prefer baking mine until it’s fairly firm so it slices like a casserole.
For reference, a 1.25 qt baking dish works well for this recipe.
If you’re new to rhubarb, don’t be shy — this vegan Strawberry Rhubarb Baked Oatmeal is an easy, reliable way to enjoy it.
Strawberry Rhubarb Baked Oatmeal (vegan, gluten-free, oil free)
Ingredients
Strawberry Rhubarb Baked Oatmeal
- 2 cups gluten free rolled oats
- 1 1/2 cup non-dairy milk
- 1 flax egg 1 tbsp ground flax seed + 2 tbsp water
- 1 cup fresh strawberries chopped
- 1/2 cup rhubarb finely chopped
- 1/4 cup coconut nectar or maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch of salt
Strawberry Rhubarb Stovetop Oatmeal
- 1 cup gluten free rolled oats
- 1 cup water
- 1 cup non-dairy milk of choice
- 1 cup strawberries
- 1/2 cup rhubarb chopped
- 2-3 tsp maple syrup more to taste
- 1 tbsp creamy cashew butter optional
Strawberry Rhubarb Overnight Oatmeal
- 1 cup gluten free rolled oats
- 1 cup plant milk of choice
- 3/4 cup strawberries
- 3-4 tbsp rhubarb chia jam
- maple syrup optional to taste
Instructions
Strawberry Rhubarb Baked Oatmeal
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together non-dairy milk, flax egg (1 tbsp ground flaxseed + 2 tbsp water), maple syrup or coconut nectar, baking powder, vanilla, cinnamon, and a pinch of salt. Stir in the rolled oats, chopped strawberries, and chopped rhubarb until combined.
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Transfer the mixture to an oven-safe baking dish and bake for 30–35 minutes, until set and the rhubarb is soft.
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Serve warm topped with extra fresh berries if desired.
Strawberry Rhubarb Stovetop Oatmeal
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Add strawberries, rhubarb, and a splash of water to a small pot and cook for 2–3 minutes to soften the fruit.
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Add oats, water, and maple syrup to taste, plus optional cashew butter. Bring to a boil, then reduce heat and simmer.
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Stir frequently until oats are tender and liquid is absorbed. Remove from heat, stir in plant milk, and serve with extra berries if you like.
Strawberry Rhubarb Overnight Oatmeal
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In a jar, combine oats, plant milk, and maple syrup. Stir or shake to combine.
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Add chopped strawberries and shake again.
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Top or stir in 3–4 tbsp rhubarb chia jam, cover, and refrigerate overnight or at least 3–4 hours.
Nutrition information is automatically calculated, so use it as an approximation.