Description
This comforting Strawberry Rhubarb Baked Oatmeal combines wholesome rolled oats with fresh strawberries and tangy rhubarb, all flavored with cinnamon and sweetened naturally with honey or maple syrup. Topped with a crunchy nut and oat mixture and served with coconut whipped cream, this baked oatmeal makes a delicious and nutritious breakfast or snack option packed with fiber and antioxidants.
Ingredients
Main Ingredients
- 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 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 baking.
- Combine main ingredients: In a large bowl, mix rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add almond milk, honey or maple syrup, and vanilla extract. Stir the mixture until everything is well combined. Let it rest for 10 minutes so the chia seeds can absorb the liquid and thicken the mixture.
- Make topping: In a separate bowl, combine the topping ingredients: rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Mix until the oats and nuts are evenly coated with the oil and sweetener.
- Assemble in baking dish: Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the prepared oat and nut topping evenly over the surface.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the oatmeal is firm and the topping is golden brown.
- Serve: Allow the baked oatmeal to cool slightly before serving. Top with coconut whipped cream and additional fresh strawberries if desired for extra sweetness and texture.
Notes
- You can substitute maple syrup for honey to keep the recipe vegan.
- Feel free to swap nuts based on your preference or what you have on hand.
- Letting the mixture sit before baking helps chia seeds absorb liquid, improving texture.
- Use fresh or frozen strawberries and rhubarb; if frozen, thaw and drain excess liquid.
- Leftovers refrigerate well and reheat with a splash of almond milk for moisture.
