When rhubarb season hits, start off your day with a healthy strawberry rhubarb oatmeal bake! Broil the top for extra crispiness!
Place chopped rhubarb and strawberries on the bottom of the dish, sprinkle with 1/2 tsp of granulated sugar and juice of half lemon. Set aside.
In a large bowl, mix oats, HALF of the toasted almonds, baking powder, cinnamon and a couple pinches of fine salt. Distribute evenly over the strawberry rhubarb layer in the pan.
In another bowl with a handheld mixer, blend maple syrup, milk, egg, 1 tbs oil/butter and vanilla until a little bit frothy.
Pour slowly over the oat mixture, letting it settle into the oats and shaking the pan a little to distribute the milk through to the bottom of the oats.
Place the remaining sliced strawberry pieces over the top (and thinly sliced rhubarb stalk if using). Sprinkle with remaining toasted almonds. Add a few pinches of brown sugar over the top.