Strawberry Rhubarb Breakfast Bake

Ready for strawberry season?! This breakfast bake is packed with protein, healthy fats, and fiber. It's also great for stabilizing blood sugar and fueling your day. Ideal for batch cooking, so enjoy all week long!
strawberry rhubarb breakfast bake, recipe by fertility nutritionist, Anna



  • 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. 

*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. 

Want more milk boosting recipes: Try these Blueberry Lactation Cookies!

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