Strawberry Rhubarb Baked Oatmeal
When rhubarb season hits, start off your day with a healthy strawberry rhubarb oatmeal bake! Broil the top for extra crispiness!
Ingredients
- 4 stalks fresh rhubarb about 8" long, finely chopped (save a whole stalk for topping if desired)
- 1 tsp granulated sugar
- juice of half a lemon
- 1.5 cups diced strawberry, plus more halved pieces top top
- 2 cups old-fashioned rolled oats
- 1/2 cup sliced almonds lightly toasted and divided
- 1.5 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 cups milk of choice (oat milk, almond milk, light coconut milk, etc)
- 1/3 cup maple syrup
- 1 large egg or flax egg
- 1 tsp almond or vanilla extract
- a couple pinches of brown sugar
Instructions
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Preheat oven to 375F. Rack on top third of oven.
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Grease an 8" square baking dish.
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Place chopped rhubarb and strawberries on the bottom of the dish, sprinkle with 1 tsp of granulated sugar and juice of half lemon. Set aside.
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In a large bowl, mix oats, HALF of the toasted almonds, baking powder, cinnamon and salt. Distribute evenly over the strawberry rhubarb layer in the pan.
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In another bowl with a handheld mixer, blend maple syrup, milk, egg, and extract 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.
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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.
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Bake for 45-50 minutes until the top is golden and mixture has set. Scoop into bowls and drizzle with maple syrup for extra sweetness if desired.