Description
A wholesome and comforting Strawberry Rhubarb Baked Oatmeal perfect for a nutritious breakfast or snack. This recipe features tender oats soaked in almond milk with fresh strawberries, tart rhubarb, chia seeds, and warming cinnamon, baked to golden perfection with a crunchy nutty topping. Served with coconut whipped cream and extra strawberries, it offers a naturally sweet and fiber-rich start to your day.
Ingredients
Scale
Oatmeal Mixture
- 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: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish to prevent sticking, then set it aside while you prepare the oat mixture.
- Prepare Oatmeal Mixture: 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 to combine, then let the mixture sit for 10 minutes allowing the chia seeds to absorb the liquid and thicken the mixture.
- Make Topping: In a separate bowl, mix together the rolled oats, chopped nuts, melted coconut oil, and honey or maple syrup. Stir until all oats and nuts are evenly coated with the coconut oil and sweetener, creating a crumbly texture perfect for topping.
- Assemble: Pour the oatmeal mixture into the prepared baking dish. Evenly sprinkle the oat and nut topping over the surface to create a crunchy layer during baking.
- Bake: Place the dish in the oven and bake for 30-35 minutes. Bake until the oatmeal is golden brown on top and firm to the touch, ensuring it is cooked through but still moist inside.
- Cool and Serve: Remove from the oven and allow the baked oatmeal to cool slightly before serving. Garnish each serving with a dollop of coconut whipped cream and additional fresh strawberries to enhance flavor and presentation.
Notes
- Chia seeds help thicken the oatmeal and boost fiber content—letting the mixture sit before baking improves texture.
- You can substitute maple syrup for honey for a vegan option.
- Use any nuts you prefer or omit for a nut-free version.
- Make sure to grease the baking dish well to avoid sticking.
- Leftovers can be refrigerated for up to 4 days and reheated gently.
