Overnight Strawberry Rhubarb Baked Oatmeal Crisp
Overnight Strawberry Rhubarb Baked Oatmeal Crisp is overnight baked oatmeal with fresh strawberries, rhubarb and a streusel topping!
I’m finally deviating from Mexican recipes to bring you the brunch of all brunches! Mother’s Day is coming after all, and I’m putting my order in for this Overnight Strawberry Rhubarb Baked Oatmeal Crisp right here and now.
I could gush about this amazing baked oatmeal hybrid all day so I’ll do my best to keep it to a minimum.
First off, have you ever had baked oatmeal? If so, then you know that it can be on the dense side.
This particular baked oatmeal recipe is nothing like the others that you’ve tried. It’s creamy and fluffy with a consistency that reminds me a little of bread pudding.
It’s the best baked oatmeal recipe ever.
This recipe is adapted from my Overnight Blueberry Baked Oatmeal Crisp, which has gotten great reviews. I’ve been meaning to create another recipe like it and I finally got around to it a few weeks back.
I couldn’t think of a better variation than strawberry rhubarb because that combination is one of my favorite fruit crisp flavors.
Check out my Strawberry Rhubarb Crisp recipe for proof!
Overnight Strawberry Rhubarb Baked Oatmeal Crisp
I love adding chia seeds to my overnight oats because they help thicken the oats and give them a chia pudding-like texture that I love.
The chia seeds worked their magic in this baked oatmeal crisp too, giving it that bread pudding consistency that I mentioned earlier.
There are just so many wonderful things going on this baked oatmeal. It’s a hybrid of baked oatmeal, overnight oats, chia pudding and fruit crisp all in one baking dish. 🙂
How do you make overnight baked oatmeal?
This is the easiest make ahead baked oatmeal that you’ll ever make. Place the oats, chia seeds, milk, maple syrup and cinnamon in a medium bowl and stir to combine. Cover and refrigerate for a minimum of 3 hours to overnight.
The next morning, stir in the egg and baking powder, then add the strawberries and rhubarb.
The streusel topping may also be made in advance and stored in an air tight container in the fridge until your ready to bake the oatmeal. Simply sprinkle evenly over the oatmeal mixture and bake.
If the streusel topping begins to brown too quickly, cover loosely with foil during the remainder of the baking time.
Customize this baked oatmeal recipe
There are so many ways that you can customize this recipe to make it your own. For example, if chia seeds aren’t for you, simply omit them and decrease the amount of milk to 2 cups instead of 2 1/2.
Use your favorite sweetener in place of the maple syrup and your favorite milk instead of almond milk.
If you’re gluten intolerant, use gluten-free oats and sub the flour for almond meal or oat flour in the streusel.
And of course, use any of your favorite fruits in this baked oatmeal crisp. Apples, peaches, cherries or mixed berries are all delicious options!
Is this baked oatmeal healthy?
This Overnight Strawberry Rhubarb Baked Oatmeal Crisp is on the healthier side because it’s packed with nutritious ingredients like rolled oats, almond milk, chia seeds and fruit, but I wouldn’t call it healthy. This baked oatmeal crisp a bit of a splurge because the crisp topping includes butter and brown sugar.
Is this baked oatmeal healthier than a stack of pancakes smothered in sugary fruit and topped with whipped cream? Absolutely. Is it something that I would serve every day? Definitely not. This is a recipe that I reserve for special brunches only.
It would be very easy to make this recipe healthy without the streusel topping. Simply omit it and top with fresh fruit or even nuts and it would be great for every day!
Overnight Strawberry Rhubarb Baked Oatmeal Crisp is a great make ahead recipe that’s so easy and perfect for your special brunch or breakfast. It really doesn’t get better than fruit crisp for breakfast does it?
I’ll answer that for you –> no. 🙂
More delicious baked oatmeal recipes:
For the oats:
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds
- 2 1/2 cups unsweetened almond milk (or milk of your choice)
- ⅓ cup maple syrup (or sweetener of your choice)
- 2 teaspoons ground cinnamon
- 1 beaten egg
- 1 teaspoon baking powder
- 1 cup fresh strawberries, cut into 1" chunks
- 1 stalk rhubarb, halved and chopped into 1" chunks (about 1 cup)
For the streusel:
- ½ cup old fashioned rolled oats
- ¼ cup all purpose flour (substitute with oat flour or almond meal to make gluten-free)
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
Prepare the oats:
- Place the oats, chia seeds, milk, maple syrup and cinnamon in a medium bowl and stir to combine. Cover with plastic wrap and refrigerate over night. Do not add the egg or baking powder.
- The next morning, preheat the oven to 375 degrees and grease an 8x8" square baking dish.
- Add the beaten egg and baking powder into the oatmeal mixture and stir until well incorporated.
- Stir in the strawberries and rhubarb and pour the mixture into the prepared baking dish.
Prepare the streusel:
- Place the oats, flour, sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles.
- Sprinkle the streusel evenly over the overnight oat mixture.
- Bake the oatmeal on the middle rack of the oven for 30-40 minutes or until the majority of the liquid has been absorbed and the oatmeal is puffed in the middle. If the streusel topping begins to brown too quickly, cover with foil for the remaining baking time.
- Remove the baked oatmeal from heat and cool for about 10 minutes on a wire rack before serving.
- Serve and enjoy!
- If you wish to omit the chia seeds, decrease the amount of milk to 2 cups.
- The streusel topping may also be made in advance and stored in an air tight container until ready to use.
Serving Size:6 servings
Amount Per Serving: Calories: 329 Total Fat: 13g Saturated Fat: 6g Cholesterol: 51mg Sodium: 100mg Carbohydrates: 48g Fiber: 7g Sugar: 21g Protein: 7g