Description
This Strawberry Rhubarb Baked Oatmeal is a wholesome, naturally sweetened breakfast that’s dairy-free and gluten-free. Perfect for meal prep or a cozy morning treat.
Ingredients
Units
Scale
- 2 cups gluten-free rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups almond milk (or other dairy-free milk)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option)
- 1 tablespoon coconut oil, melted
- 1 cup diced strawberries
- 1 cup diced rhubarb
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, mix the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the almond milk, maple syrup, vanilla, egg, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the strawberries and rhubarb.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the top is golden and the oatmeal is set.
- Let cool slightly before serving. Serve warm or store for later.
Notes
- Use a flax egg to make this recipe fully vegan.
- Frozen strawberries and rhubarb can be used; thaw and drain excess moisture before using.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg