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Strawberry Rhubarb Baked Oatmeal

Now that it’s rhubarb season…and the start of berry season, I thought a strawberry rhubarb baked oatmeal was in order. I took the baked oatmeal recipe from my Breakfast and Lunch Cookbook and gave it a few twists.

And this is what I got…

3 stalks rhubarb. plus about 3 cups diced strawberries (that I froze recently.)

Toss the strawberries and rhubarb together in the bottom of a 9×13 baking pan. Then pour the batter over the top and gently stir in the fruit.

Give it a good sprinkling of brown sugar. Be generous!

Strawberry Rhubarb Baked Oatmeal

Adapted from Baked Oatmeal with Pecans in $5 Dinner Mom Breakfast and Lunch Cookbook

Yield – 12 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • about 2 cups diced rhubarb
  • about 3 cups diced strawberries
  • 2 large eggs
  • 1/4 cup applesauce
  • 1/4 cup canola or vegetable oil
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 3 cups quick cooking oats
  • 1/2 cup wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 – 1/2 cup brown sugar, for sprinkling


  • Preheat the oven to 350. Spray a 9×13 baking dish.
  • Toss the rhubarb and strawberries in the baking dish.
  • In a mixing bowl, whisk together the remaining ingredients, except the brown sugar.  Pour the batter over top of the fruit and stir gently to combine the fruit.
  • Sprinkle the brown sugar over the top.
  • Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
  • Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!).

To Freeze: Let the oatmeal cool completely, cut into single serving sizes (I usually do squares), and freeze individual portions in plastic baggies.

To Thaw: Drop the frozen oatmeal square into a bowl, and defrost it in the microwave for a minute, then warm it at regular temp for a minute, then add milk or yogurt and any other toppings and gobble it up!

This recipe is featured on Southern Plate’s Easter Recipe & More Round Up.