Strawberry & Rhubarb Baked Oats


A spoonful of baked oats is everyone’s favourite morning boost, and the fact it tastes utterly delicious is just an added bonus! There are plenty of ways to customise the versatile sweet tooth snack, but we now swear by a classic strawberry and Lyle's Golden Syrup combination… Although even we’ll admit it’s more of a dessert!

Total Time
  • 4 stalks of fresh rhubarb, finely chopped
  • 2 tsp Tate & Lyle Light Brown Sugar
  • Juice of half a lemon
  • 225g diced strawberry, plus more halved pieces on top
  • 80g old-fashioned rolled oats
  • 75g sliced almonds lightly toasted and divided
  • 1.5 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 450ml of the milk of your choice
  • 80ml Lyle’s Golden Syrup
  • 1 large egg
  • 1 tsp vanilla extract
How to make Strawberry & Rhubarb Baked Oats
  1. Preheat the oven to 200ºC. 

  2. Grease an 8" square baking dish.

  3. Place chopped rhubarb and strawberries on the bottom of the dish, sprinkle with 1 tsp of granulated sugar and juice of a half lemon. Set aside.

  4. In a large bowl, mix the oats, ¼ cup of toasted almonds, baking powder, cinnamon and salt. Distribute evenly over the strawberry rhubarb layer in the pan.

  5. In another bowl with a handheld mixer, blend the Lyle's Golden Syrup, milk, egg, and extract until a little bit frothy.

  6. Slowly pour the liquid over the oat mixture, letting it settle into the oats and shaking the pan a little to distribute the milk through to the bottom of the oats.

  7. Place the remaining sliced strawberry pieces over the top (and thinly sliced rhubarb stalk if using). Sprinkle over the remaining toasted almonds and a few pinches of brown sugar.

  8. Bake for 45-50 minutes until the top is golden and the mixture has set.

  9. Drizzle with extra Lyle's Golden Syrup and enjoy!