Strawberry Rhubarb Breakfast Bake

Oatmeal breakfast bars by Alavita Perinatal Nutrition  

Is there anything better than strawberry season? Don't think too hard, 'cause no way. 

Not only are strawberries irresistibly delicious, they're also packed with antioxidants - nature's miracle for keeping you young & beautiful. Typically, I devour the entire pint of fresh strawberries before I can even turn on the oven.

This time, I restrained to bring you this delectable breakfast recipe, with all the goodness of strawberry rhubarb pie + all the nutrition you need to fuel your day. 

With eggs and yogurt on top, this makes for a high protein breakfast. The protein paired with the healthy fats & fiber from the chia seeds and almonds will stabilize your blood sugar to keep your metabolism, appetite & energy stabilized all day. 

I highly recommend making this recipe as a part of your batch cooking routine to enjoy throughout the week. It's an easy gobble & go. 

For you breastfeeding mamas, this is a great way to get more oats. 

Oats have been touted by generations of mamas to boost milk supply (note that oats as galactagogues is not well-supported by research). Plus, this recipe is easy enough to do with baby in tow, or better yet, easy enough for someone to make for you... you're feeding little one, you deserve to have someone else nourish you! 

Gluten Free, high protein breakfast

Strawberry Rhubarb Breakfast Bake


  • 1 cup rhubarb, chopped into 1/4" - 1/8" rings (~1 stalk)
  • 1/4 honey

wet ingredients: 

  • 1/2 cup mashed banana (1 large)
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk (sub any type of milk you have on hand)
  • 4 eggs

dry ingredients:

  • 2 Tbsp chia seeds
  • 1/4 cup toasted almond slivers or slices
  • 2 cups rolled oats
  • 1/2 cup almond flour (sub any type of flour you have on hand)
  • 1 tsp baking powder
  • 2 cups strawberries, chopped (+ a few extra slices to make the top pretty :)
  • pinch of salt


  1. Preheat oven to 350F & grease a casserole dish with butter or coconut oil (I used 9"x9", but almost any size will work).
  2. Mix chopped rhubarb in honey and set aside while you prep the rest of the ingredients. 
  3. Combine wet ingredients in a large bowl - mashed banana + vanilla + milk + eggs and mix well.
  4. Then add dry ingredients to the bowl (chia seeds + almonds + oats + flour + baking powder + strawberries). Finally, stir in the rhubarb-honey mixture and stir all ingredients until well-combined. 
  5. Pour into casserole dish and bake for 35-40 minutes until knife inserted into the middle comes out clean and the edges are golden brown (cooking time will depend on the depth of your casserole dish).
  6. Enjoy warm with a healthy dollop of organic, plain Greek yogurt. 

Happy Strawberries! 



PS This recipe was adapted from Fit Foodie Finds. I added more eggs, chia seeds and almonds, in addition to a few other tweaks, to make this a protein-packed, nutrient-dense breakfast recipe.