Description
This Strawberry Rhubarb Baked Oatmeal is a wholesome, comforting breakfast dish featuring the perfect balance of tart rhubarb and sweet strawberries baked into hearty oats. It is easy to prepare, packed with fiber and protein, and can be enjoyed warm or reheated throughout the week. Ideal for spring mornings, this vegetarian meal offers a nutritious start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Fruits & Nuts
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8×8-inch or similarly sized baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir well to distribute all the dry components evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup (or honey), egg, melted butter (or coconut oil), and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir carefully to combine ensuring the oats are evenly moistened but not overmixed.
- Add Fruits and Nuts: Gently fold in the chopped rhubarb, strawberries, and the optional chopped walnuts or pecans to distribute them evenly throughout the mixture.
- Transfer and Bake: Pour the oat mixture into the greased baking dish and spread it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the baked oatmeal to cool for a few minutes before slicing. Serve warm, optionally with a splash of milk or a dollop of yogurt.
Notes
- Serve warm with milk or yogurt for extra creaminess.
- This baked oatmeal can be prepared ahead of time and reheated throughout the week for quick breakfasts.
- For added sweetness, sprinkle brown sugar over the top before baking.
- Use non-dairy milk and coconut oil to make this recipe vegan-friendly.
- Feel free to substitute fresh fruits based on seasonality and preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of the dish)
- Calories: 260
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
