Description
This Strawberry Rhubarb Baked Oatmeal is a delicious and wholesome breakfast option that combines the tartness of rhubarb with the sweetness of strawberries, complemented by a crunchy nut topping. Baked to golden perfection, this dish is packed with fiber and nutrients, making it a nutritious and satisfying start to your day.
Ingredients
Scale
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 Ingredients
- 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 Baking 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 Base: In a large bowl, combine 2 cups rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add 2 cups unsweetened almond milk, 1/4 cup honey or maple syrup, and 1 teaspoon vanilla extract. Stir all ingredients until well combined and let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid, thickening the base.
- Prepare Topping: In a separate bowl, mix 1/2 cup rolled oats, 1/4 cup chopped nuts, melted coconut oil, and 1 tablespoon honey or maple syrup. Stir until the oats and nuts are fully coated and combined to form a crunchy topping.
- Assemble Oatmeal: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the prepared topping evenly over the top for a crispy finish.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the oatmeal is golden brown on top and firm in texture.
- Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Top with coconut whipped cream and additional fresh strawberries for added flavor and presentation.
Notes
- Letting the chia seeds soak is essential as it helps to bind the oats and adds a nutritious boost.
- You can substitute almond milk with any milk of your choice, such as oat or dairy milk.
- For a nut-free version, omit the nuts in the topping and replace with extra oats or seeds.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Add a splash of milk when reheating if the oatmeal seems too firm or dry.
