Baked oatmeal deserves far more attention than it gets. This version layers strawberries and rhubarb over a base of soaked oats, millet, and amaranth, then finishes with a crunchy hazelnut topping that holds up even after sitting in the pan for a few days. The 24-hour soak sounds fussy but it genuinely changes the texture, making the whole thing lighter and easier to digest. Make it Sunday, eat it Monday through Thursday, no reheating required beyond a quick warm-up. this is a breakfast that actually is worth looking forward to.
How to Make Strawberry-Rhubarb Baked Oatmeal
The overnight soak
Combine the oats, millet, amaranth, and hazelnuts with warm water and apple cider vinegar and leave them overnight. The vinegar helps break down phytic acid and the grains absorb evenly. Don’t skip the drain and rinse step the next morning or the finished texture turns gummy.
Low-and-slow drying
After draining, spread everything on a sheet tray and dry in a 175°F oven for an hour or two. This step firms up the grains before baking and stops the finished oatmeal from being wet in the middle. It’s worth the extra hour. Cold leftovers reheat better too. 
Building the topping
Toast the hazelnut topping ingredients in a dry pan before sprinkling them on top if you want serious crunch. The rhubarb breaks down more than the strawberries, so if you want fruit pieces that hold their shape, fold the strawberries in last and keep them closer to the surface.
Strawberry-Rhubarb Baked Oatmeal
- Total Time: 90 minutes
- Yield: Serves 8
- Diet: Gluten-Free, Vegetarian
Description
A warm, comforting breakfast with sweet strawberries and crunchy nuts contrasting creamy oatmeal.
Perfect for a cozy morning!
Ingredients
- 2 cups (473 ml) gluten-free rolled oats
- 1/2 cup (118 ml) millet
- 1/2 cup (118 ml) amaranth
- 1 cups (237 ml) hazelnuts
- 4 cups (946 ml) warm water
- 1 tablespoon apple cider vinegar
- 2 tablespoons unrefined coconut oil
- 2 cups (473 ml) diced strawberries
- 1/4 cup (59 ml) hazelnut meal
- 2 tablespoons ground flax meal
- 1/4 cup (59 ml) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cups (237 ml) rhubarb purée
- 1 1/2 cups (355 ml) water
- 2 tablespoons pure maple syrup
- 1/4 cup (59 ml) gluten-free rolled oats
- 1/4 cup (59 ml) hazelnuts, chopped
- 1 teaspoon cinnamon
Instructions
- Combine the oats, millet, amaranth, and hazelnuts in a baking pan. Cover with warm water and stir in apple cider vinegar. Let sit for 24 hours. Drain the mixture in a fine mesh strainer and rinse gently.
- Preheat an oven to 175°F (79°C). Place the mixture on a sheet tray and dry in the oven for 1 to 2 hours.
- Baked oatmeal and topping
- Preheat your oven to 350°F (177°C) and grease a 9×13 pan with coconut oil.
- Place the diced strawberries in the baking dish. Combine the hazelnut meal, flax meal, sugar, baking powder, cinnamon, and salt. Toss strawberries with the dry mixture, then add the soaked grains. If skipping soaking the grains, add 2 cups gluten-free rolled oats, ½ cup millet, ½ cup amaranth, and 1 cup hazelnuts. Add an additional ½ cup water to the next step.
- Combine the rhubarb, water, maple syrup, and 2 tablespoons of coconut oil. Pour the wet mixture carefully over the whole pan, poking holes into the dry mixture to combine everything without stirring.
- Bake for 40 minutes.
- While baking, combine the oats, sugar, hazelnuts, and cinnamon for the topping.
- Sprinkle the oatmeal with the topping and continue baking for an additional 20 minutes, or until the sides set up and start pulling away from the pan. The oatmeal will continue to set as it cools.
- Cool for 10 minutes before serving.
Notes
- For a crispier topping, toast the topping ingredients in a dry pan before sprinkling on the oatmeal.
- To reduce the sweetness, decrease the sugar by 1-2 tablespoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Why soak the grains for 24 hours?
Soaking breaks down phytic acid in the oats, millet, and amaranth, which improves nutrient absorption and makes them easier to digest. The apple cider vinegar helps accelerate this process.
Can I skip the millet and amaranth?
You can replace them with more rolled oats, but the texture will be softer and less varied. The millet and amaranth add a slight crunch and more nutritional density.
How do I make the rhubarb puree?
Chop rhubarb stalks and simmer them with a small amount of water and sugar for about 10 minutes until they break down completely. Blend until smooth and let it cool before adding to the oatmeal mixture.
