Description
This Strawberry Rhubarb Baked Oatmeal is a warm, comforting breakfast dish featuring wholesome oats combined with fresh strawberries and tart rhubarb, lightly sweetened and spiced with cinnamon. Topped with a crunchy nut and oat mixture and finished with coconut whipped cream, it offers a delicious balance of flavors and textures, perfect for a nutritious start to your day.
Ingredients
Oatmeal Base
- 2 cups rolled oats
- 1 cup diced strawberries
- 1/2 cup diced rhubarb
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 cups unsweetened almond milk
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Topping
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (e.g., almonds or walnuts)
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup
To Serve
- Coconut whipped cream
- Additional fresh strawberries
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish and set it aside to prepare for the oatmeal mixture.
- Mix Oatmeal Ingredients: In a large bowl, combine the rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Pour in the unsweetened almond milk, honey or maple syrup, and vanilla extract. Stir thoroughly until the mixture is well combined. Let it sit for 10 minutes to allow the chia seeds to absorb the liquid and thicken the mixture.
- Prepare Topping: In a separate bowl, mix the topping ingredients by combining rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until the oats and nuts are evenly coated with the mixture.
- Assemble in Baking Dish: Pour the oatmeal mixture into the greased baking dish and spread it evenly. Sprinkle the prepared topping evenly over the oatmeal layer to create a crunchy crust.
- Bake the Oatmeal: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the topping turns golden brown and the oatmeal is set and firm to the touch.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool slightly. Serve warm topped with coconut whipped cream and additional fresh strawberries for extra flavor and freshness.
Notes
- You can substitute maple syrup for honey to make this recipe vegan-friendly.
- Chia seeds help thicken the oatmeal and add extra fiber and omega-3 fatty acids.
- If rhubarb is unavailable, you may replace it with an equal amount of diced apples or strawberries.
- For a nuttier flavor, toast the chopped nuts before mixing them into the topping.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
