Description
This Strawberry Rhubarb Baked Oatmeal is a delicious and wholesome breakfast dish that combines the tartness of rhubarb with sweet strawberries, warm cinnamon, and nutrient-packed chia seeds. Baked to a golden perfection with a crunchy nut and oat topping, it’s perfect for a cozy morning and can be enjoyed warm with a dollop of coconut whipped cream.
Ingredients
Scale
Oatmeal Base
- 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 the oven: 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.
- Prepare the oatmeal mixture: In a large bowl, combine 2 cups of rolled oats, diced strawberries, diced rhubarb, ground cinnamon, and chia seeds. Add 2 cups of unsweetened almond milk, 1/4 cup of honey or maple syrup, and 1 teaspoon of vanilla extract. Stir thoroughly until well combined. Let the mixture rest for 10 minutes so the chia seeds can absorb the liquid and thicken the mixture.
- Make the topping: In a separate bowl, mix the topping ingredients: 1/2 cup rolled oats, 1/4 cup chopped nuts, melted coconut oil, and 1 tablespoon honey or maple syrup. Stir well to coat the oats and nuts evenly with the coconut oil and sweetener.
- Assemble the dish: Pour the prepared oatmeal mixture into the greased baking dish. Evenly sprinkle the oat and nut topping over the surface.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes. Bake until the top is golden brown and the oatmeal is set and firm to touch.
- Serve: Allow the baked oatmeal to cool slightly for a few minutes. Serve warm topped with coconut whipped cream and additional fresh strawberries as desired for added flavor and texture.
Notes
- Letting the mixture sit before baking allows chia seeds to thicken the base for a better texture.
- You can substitute maple syrup with honey or another liquid sweetener of choice.
- Use gluten-free oats if you require the dish to be gluten free.
- The topping can be customized with different nuts or seeds depending on your preference.
- If coconut whipped cream is unavailable, you may use a dairy or non-dairy whipped topping alternative.
- To store leftovers, cover and refrigerate for up to 4 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
