Breakfast is an ever evolving meal in my house. When I was little, I ate cereal, Toaster Strudels, and Eggo waffles like all little kids. Then by the time I reached middle school, I was super nervous before school, it was too early to think about eating a large meal, and we were in way too much of a hurry, so Mom let me eat a couple of cookies, figuring at least it was something in my stomach for the day ahead. I rotated between Lorna Doones, Archway Oatmeal Raisin, Chessmen, and a few others. Once I started homeschooling, I went through a strange Pretzel Goldfish and fruity yogurt phase. Don’t ask. I have no explanation. This was followed by a serious Pop Tart phase. Not much explanation for that one either.
Then I wanted something healthier and less processed, so I started making muffins. All different kinds, I never ate the same one two days in a row. I still love muffins and don’t think I’ll ever get tired of them, but sometimes I want something different. I’ve already admitted this something different is often pie or cake, clearly the breakfast of champions.
But what about something lighter and healthier? I made granola, which I can’t wait to make again, and smoothies are a new morning staple along with oatmeal. Not the Quaker instant packs of my youth, but old fashioned rolled oats. I load my bowl with dried figs, fresh blueberries and bananas, and tons of cinnamon. The other day Mom asked if I wanted some oatmeal with my cinnamon. What can I say? I love cinnamon. And okay, sometimes I add marshmallows. The healthy meal, full of iron, protein, and fiber fills me up and gives me energy for the day without weighing me down. Plus, I find it to be very comforting.
However, I wanted to mix it up. When I saw this Blueberry Rhubarb Baked Oatmeal, I instantly knew I needed to make it. It’s such a creative and delicious spin on traditional oatmeal. Plus, it’s pretty easy to put together. Mom was a rock star and made it last weekend so we could eat it for breakfast hot out of the oven. The blueberries really take over the rhubarb, but I didn’t mind, as I love blueberries, plus this Sunday Supper is all about berries. Many burst and bubbled up on the sides, making the dish as pretty as it is tasty. Vanilla and cinnamon shine through the perfectly cooked and creamy oatmeal. Walnuts add a welcome crunch and I loved the banana flavor. I bet you could add extra banana to intensify that flavor. Plus leftovers are just as good whether cold from the refrigerator or warmed in the microwave. Oh, and did I mention it’s also vegan and gluten free as long as you use gluten free oats? I can’t wait to make this again and see where else my breakfast adventure leads.
Don’t forget to check out all the other Sunday Supper dishes!
Breakfast & Brunch
- Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
- Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
- Blueberry Rhubarb Baked Oatmeal by Pies and Plots
- Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
- The Best Blueberry Muffin by Supper For a Steal
Sweet & Savory Berry Recipes
- Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
- Red, White, and Blue Chicken Salad by MarocMama
- BBQ Strawberry Pizza by Jane’s Adventures in Dinner
Jams, Jelly, Sauces & More
- Blackberry Ketchup by Healthy. Delicious
- Four-Berry Jelly by Blueberries and Blessings
- Mixberry Jam with Merlot by The Urban Mrs
- Roasted Strawberry Tarragon Butter by Gourmet Drizzles
- Strawberry Freezer Jam by Growing Up Gabel
Desserts
- Strawberry Crumb Bars by The Girl in the Little Red Kitchen
- No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
- Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
- Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
- Lattice-Top Blueberry Pie by Hip Foodie Mom
- Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
- Strawberry Shortcakes by Juanita’s Cocina
- Berrylicious Ice Cream by NinjaBaking.com
- Stove Top Berry Crumble by Peanut Butter and Peppers
- Strawberry Yogurt Popsicle by Mama’s Blissful Bites
- Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
- Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
- Strawberry Ice Cream by Basic N Delicious
- Financiers with a Summer Berry Salad by The Lovely Pantry
- Strawberry Pretzel Salad by Curious Cuisiniere
- Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
- Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
- Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
- Strawberries with Cannoli Cream by Comfy Cuisine
- Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
- Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
- Blackberry Pie w/Brandied Whipped Cream by Webicurean
- Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
- Raspberry Mousse by Cindy’s Recipes and Writings
- Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
- Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
- Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes
Cocktails, Drinks & Smoothies
- Berry Berry Smoothie by Momma’s Meals
- Blueberry Infused Vodka by Big Bear’s Wife
- Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
- Goji Berry Martini by Magnolia Days
- Irish Cobbler by girlichef
Party Planning
- Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan
Check back on Sunday for all of wonderful Summer Berries recipes! We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Rhubarb Blueberry Baked Oatmeal #SundaySupper
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
- 1 ¾ cups rolled oats (I used Bob’s Red Mill Gluten Free)
- ½ cup walnuts
- ¼ cup + 2 tablespoons oat flour, divided (I used Bob’s Red Mill Gluten Free)
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups almond milk
- 1 ½ cups rhubarb, thinly sliced, about ¼ inch thick
- 1 2/3 cups blueberries
- 1 large banana, mashed
- 2 tablespoons pure maple syrup
- 2 tablespoons vegetable oil
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lightly oil and 8 or 9 inch square baking pan.
- In a large bowl, stir together oats, walnuts, ¼ cup oat flour, cinnamon, baking powder, and salt.
- In the baking dish stir together the rhubarb, 1 1/3 cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar. Spread into an even layer. Top with the dry ingredients.
- In a medium bowl, whisk together milk, banana, maple syrup, oil, and vanilla. Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a couple of times before poking the oatmeal with a fork, making sure to get all the way to the bottom. You want the wet ingredients to soak into the oatmeal, but do not stir the mixture. Top with reserved 1/3 cup blueberries.
- Bake for 35-45 minutes, until lightly browned, bubbling, and the top is set. It should still be gooey and moist underneath. Serve hot from the oven. May be stored in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until warmed through.
Notes
Recipe adapted from Edible Perspective
- Prep Time: 20 minutes
- Cook Time: 45 minutes
I have wanted to try a make ahead oatmeal for us to eat during the week. This sounds great! Love warm blueberries.
This is a great make ahead breakfast! Thanks for visiting, Lane 🙂
Looks amazing! I should make this for breakfast this morning!!!!
You totally should, Jennifer! It’s so tasty!
I’m still in a pop tart phase… 😉 And wow, this looks yummy! I love the combination of rhubarb and blueberries. And yes, a much healthier option too- thanks for posting!
I adore oatmeal and with berries it´s even better. Hot out of the oven for brunch, amazing!
This oatmeal sounds delicious! A perfect weekend breakfast!
Baked oatmeal is my way to trick myself into thinking I’m eating cake! I love it when it’s hot or cold.
Thinking oatmeal is cake is a great way to want to eat more of it 🙂
This looks really yummy! I love the idea of making this in advance and having an easy breakfast during the week!
Thanks so much, Anne, and thanks for visiting 🙂
What a fantastic idea! I love rhubarb and usually combine it with strawberries, the combo with blueberry sounds very intriguing to me. Love this recipe. Thank you for sharing!
I’ve made baked blueberry oatmeal before but I’m loving your addition of the rhubarb! i bet that made for a wonderful breakfast.
It was the best breakfast! Thanks, Hezzi-D 🙂
Wow! I’ve never seen blueberry and rhubarb used together, but I love the idea! And baked oatmeal is one of my all time favorite breakfasts!
Baked oatmeal is my new favorite too! Thanks, Courtney, and thanks for visiting!
Great recipe for breakfast. Love blueberries and oatmeal!
Its a good idea for a great breakfast.
Absolutely love this recipe! I need to try this out for sure.
I really hope you try it, Megan – it’s so good!
Looks delicious. I love rhubarb and everyone keeps posting about it.
This sounds delicious! You know, I have never made a baked oatmeal before…it sounds so comforting and perfect!
As somebody who goes through food phases myself, I appreciated reading about all of your different breakfasts over the years 🙂 I got hooked on Frosted Flakes once for some reason. But not just for breakfast. Like, breakfast, lunch, and dinner. The meal of champions for a college kid, apparently?
I love Frosted Flakes. Cereal for lunch or dinner is always good. I’ll also eat eggs any time of day.
Oh, your breakfast sounds amazing! A bit of pie with my oatmeal…big time yummy!
Or a bit of oatmeal with the pie 😉 Thanks, Liz!
I love rhubarb, so this is on my list for sure!
I would adore something like this for breakfast!! Great idea!!
Good to the last lick! Love this wholesome and healthy combo, Laura =)
And you’re right; there is something so comforting about oatmeal. Plus it is a stick to your ribs kind of goodie which gives you energy to bake some more yummies!
That is one spectacular meal! I’m loving all those berries
Thanks, Beth, and thanks for visiting!
I was never allowed Eggos or Pop Tarts for breakfast, but I did eat spaghetti and chicken fingers for breakfast every weekday for a whole school year when I was about 10! Baked oatmeal is delicious and looks like a perfect use for my rhubarb!
Spaghetti and chicken fingers sounds like a pretty awesome breakfast, especially when you’re a kid. I can imagine going to school and telling everyone I ate chicken fingers for breakfast 🙂
I’ve never cooked with rhubarb before. I think I need to try it…starting with this recipe. It looks soooo good. I always love looking at your pictures. Everything always looks so delicious. 🙂
Thank you so much, Tina 🙂 You should absolutely try rhubarb – I know you’d like it.
I think this could actually make me like oatmeal for breakfast.
LOVE LOVE LOVE this creation! WOW!!! This would start my day off perfectly!
Thanks, Tammi, and thanks for visiting 🙂
I’ve always wanted to bake oatmeal for breakfast! Mmmm I love oatmeal, especially with blueberries!
I’m seeing rhubarb recipes everywhere lately…I think it’s a sign!! I need to make this! Looks amazing…
Yes, you must make something with rhubarb – it’s so delicious! Thanks, Ashley!
This is the perfect recipe for breakfast. I love oatmeal. The addition of blueberries and walnuts sounds amazing. I also love the idea of using it to make smoothies!
Oh I’d love to wake up to this every morning!Love the spice and the rhubarb in there!So yummy and so healthy 🙂
What a great combo, I am addicted to anything rhubarb.
Thanks, Jane! I love rhubarb too!
I’ve been baking lots of things with blueberries lately, and I need to add this to the list. Sounds like a great breakfast!
delicious and scrumptious treat 😀
This is very healthy and filing, no doubt. The breakfast of champions!
The breakfast of champions for sure! Thanks, Lyn!
I love muffins too. . just the top part! 😛 this looks sooo good! Love blueberry and oatmeal together! brilliant!
Goodness girl, that looks and sounds amazing. Rhubarb is one of my all time favorite foods. I have been dreaming of a blueberry baked oatmeal with coconut milk lately, but add Rhubarb and that is genius! Sounds like the perfect way to start the day!
★★★★★
Coconut milk would be awesome in this! Actually, I think a little shredded coconut would be awesome too. Thanks, Bettie, and thanks for stopping by 🙂
I’ll have to try this. I love my baked banana blueberry oatmeal but this one looks like a winner, too!
I never had blueberry and rhubarb together, sounds like a good combo.
I have yet to have baked oatmeal. Looks great and love how easy it is for prepping breakfast in am!!
★★★★★
I love this idea. I have never tried baked oatmeal but it looks great. And I have tons of rhubarb that needs using up so this is perfect
I’m so obsessed with rhubarb desserts. This is a really unique way of using rhubarb.
The idea of making oatmeal ahead of time is something I have been playing around with for a while. I am always looking for something quick and easy that I can grab on my way out the door to work. I will definitely be trying this recipe out very soon!
I know you’ll love it, Rachel! Thanks for visiting 🙂
Ooh this looks and sounds so yummy ! Not to mention healthy. Have to make this before rhubarb season goes away !
Thanks so much! Rhubarb season is far too short!
I made this yesterday and it is absolutely delicious!! I was missing oat flour, so I just put regular flour in with the berries and omitted it from the other part of the recipe. Turned out great – delic!
I’m so glad you made and enjoyed this, Sarah! It has become one of my favorite breakfast treats.
I love that you made a baked oatmeal with rhubarb! I’m in love with it and want to use it so many places. This looks and sounds terrific!
I’m in love with rhubarb too, and this is such a unique way to use it. Thanks, Marcie!