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Strawberry rhubarb baked oatmeal crisp in baking dish cut into squares

Overnight Strawberry Rhubarb Baked Oatmeal Crisp

Overnight Strawberry Rhubarb Baked Oatmeal Crisp is overnight baked oatmeal with fresh strawberries, rhubarb and a streusel topping!

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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
  • cup maple syrup or sweetener of your choice
  • 2 teaspoons ground cinnamon
  • 1 large egg beaten
  • 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 overnight. 
    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: 6servings, Calories: 329kcal, Carbohydrates: 48g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 51mg, Sodium: 100mg, Fiber: 7g, Sugar: 21g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!