Tart rhubarb, soft oats, and a golden baked top make these rhubarb baked oats the perfect cosy spring breakfast. Naturally sweetened and easy to prep ahead, this comforting bake tastes like a cross between porridge and crumble and has pockets of tender rhubarb in every bite.
I love baked oats as an easy breakfast to make for the week ahead, or to enjoy on the weekend for brunch. My mini blueberry baked oat cups are also great for on the go.
I decided to make rhubarb baked oats as it is a real treat to have rhubarb for breakfast, since I am a real rhubarb lover and like to have it as much as possible! If you are the same this is the recipe for you.
If you love rhubarb too, don’t miss my rhubarb sponge pudding, rhubarb scones, rhubarb traybake, rhubarb and vanilla cake, rhubarb loaf cake, slow cooker rhubarb cobbler and rhubarb flapjacks!
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Why You’ll Love This Recipe
- Easy make-ahead breakfast
- Balance of sweet and tart
- Great way to use seasonal rhubarb
- Freezer-friendly
- Naturally comforting and filling
Ingredients
Here’s what you will need for this recipe. Get the quantities in the printable recipe card further down the page.
- rhubarb – fresh rhubarb works best here. Frozen could be used but it may go soft more quickly and will release more liquid which could make the baked oats soggy.
- oats – you can use rolled oats or rolled jumbo oats for this recipe. Don’t use instant oats (which are oats that are milled more finely).
- banana – ripe brown bananas work best but if you only have yellow ones it will still work, just mash the banana really well. The banana helps to bind the ingredients and provides natural sweetness and moisture.
- honey – this is used to sweeten. If you prefer your baked oats sweeter you can increase the amount of honey.
- cinnamon, ginger – these ground spices add a little warmth and flavour to the recipe, enhancing the flavour and contrasting with the tart rhubarb.
- milk – I use semi-skimmed milk or oat milk, depending on what I have in the fridge.
- egg – I use medium free range eggs.
- baking powder – this helps the mixture to rise and become fluffy.
- sugar – I use a little caster sugar to sweeten the rhubarb and remove some of its tartness. The proportion of sugar used is quite low so it does not make the rhubarb overly sweet.
Instructions
See my walk-through with step-by-step images and tips showing you how to make this rhubarb baked oats recipe perfectly every time. Scroll down for the recipe card with quantities and more hints and tips at the bottom of the page.
Step 1. Wash and trim the rhubarb and chop it into small pieces (2 cm). Put it in an oven tray. Sprinkle with the sugar.
Step 2. Cover the tray with foil and bake for 15 minutes at 180°C / 350°F. This will make the rhubarb soften slightly, without making it too mushy. Leave the rhubarb to cool for 10 minutes.
Step 3. Measure out oats, ground cinnamon, ground ginger, baking powder and place them in a large mixing bowl. Mix to combine.
Step 4. Mash the banana and add it to the bowl. Add the honey, eggs and milk. Mix well.
Step 5. Add half the rhubarb chunks and mix (reserve the rest to put on top).
Step 6. Spoon the oat mixture into an oven-safe dish and top with the rest of the rhubarb chunks.
Step 7. Bake for 25-28 minutes at 180°C / 350°F until golden on top and set in the centre. Allow to cool for 5 minutes then serve warm.
I like to serve the baked oats with Greek yoghurt, any leftover rhubarb chunks (or berries/other fruit) and a drizzle of honey.
The centre of every slice is soft and comforting with warm cinnamon spice, while pockets of rhubarb add bursts of sweetness and tartness in every bite.
The golden oats on top add a delicious crunch, which is good with creamy yoghurt and drizzles of honey over the top.
You can either cut it into squares or spoon it out of the bowl to serve. I find cutting it into squares is best for meal prep for breakfasts for the week.
Top tip: Add nuts such as flaked almonds to add even more crunch.
Variations
Make strawberry rhubarb baked oats by adding halved strawberries to the mixture.
To add extra ginger flavour, you could add some finely chopped stem ginger to the oat mixture.
Add vanilla extract to complement the rhubarb.
Add a scoop of protein powder in with the dry ingredients (vanilla flavour would work best, or plain) to make protein baked oats.
To make it more dessert like, why not add a crumble topping – a simple way to do this without baking is to crumble up digestive or Biscoff biscuits.
Equipment
I make this in a serving dish which is 30 x 21 cm.
Storage
Store any leftover rhubarb baked oats covered in the fridge for up to 4 days. The texture stays soft making it perfect for meal prep breakfasts throughout the week.
To reheat, microwave individual portions for 1–2 minutes until warm.
These baked oats can also be frozen for up to 3 months, in portions. Defrost overnight in the fridge before reheating.
Related
Looking for more breakfast recipes like this? Try these next:
Recipe
Rhubarb Baked Oats
Ingredients
- 300 g (2½ cups) rhubarb
- 30 g (¼ cup) caster sugar
- 200 g (2½ cups) oats
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 2 tsp baking powder
- 1 banana mashed
- 2 tbsp honey
- 2 eggs medium
- 250 ml (1 cup) milk
Equipment
Instructions
- Wash and trim the rhubarb and chop it into small pieces (2 cm). Put it in an oven tray. Sprinkle with the sugar.300 g / 2½ cups rhubarb, 30 g / ¼ cup caster sugar
- Cover the tray with foil and bake for 15 minutes at 180°C / 350°F. This will make the rhubarb soften slightly, without making it too mushy. Leave the rhubarb to cool for 10 minutes.
- Measure out oats, ground cinnamon, ground ginger, baking powder and place them in a large mixing bowl. Mix to combine.200 g / 2½ cups oats, 1 tsp ground cinnamon, ½ tsp ground ginger, 2 tsp baking powder
- Mash the banana and add it to the bowl. Add the honey, eggs and milk. Mix well.1 banana, 2 tbsp honey, 2 eggs, 250 ml / 1 cup milk
- Add half the rhubarb chunks and mix (reserve the rest to put on top).
- Spoon the oat mixture into an oven-safe dish and top with the rest of the rhubarb chunks.
- Bake for 25-28 minutes at 180°C / 350°F until golden on top and set in the centre. Allow to cool for 5 minutes then serve warm.
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