Description

This Strawberry Rhubarb Baked Oatmeal is a wholesome and comforting breakfast casserole bursting with fresh fruit flavors. Rolled oats are mixed with diced strawberries and rhubarb, flavored with cinnamon and chia seeds, and sweetened naturally with honey or maple syrup. Topped with a crunchy nut and oat mixture and baked to a golden brown, it’s perfect for a nutritious start to your day. Served warm with coconut whipped cream and extra strawberries, this dish is a delicious, plant-based, gluten-free morning treat.

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

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Instructions

Preheat Oven and Prepare Dish. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking and set it aside.
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 everything thoroughly until well mixed. Let this mixture sit for 10 minutes to allow the chia seeds to absorb the liquid, thickening the oatmeal.
Prepare the Topping. In a separate bowl, combine the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until the oats and nuts are evenly coated with the coconut oil and sweetener mixture.
Assemble the Dish. Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the oat and nut topping evenly over the surface of the oatmeal mixture.
Bake the Oatmeal. Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the top is golden brown and the oatmeal mixture 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 garnish.

Notes

For a vegan version, use maple syrup instead of honey.
To make this gluten-free, ensure your rolled oats are certified gluten-free.
Chilling the batter overnight before baking can help intensify flavors and improve texture.
You can substitute almond milk with any other preferred plant-based milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.