Description
Indulge in the delightful combination of sweet strawberries and tart rhubarb with this easy-to-make Strawberry Rhubarb Baked Oatmeal. Perfect for a cozy breakfast or brunch, this dish is a comforting ode to spring flavors.
Ingredients
Scale
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Fruit Mixture:
- 1 1/2 cups chopped fresh or frozen rhubarb
- 1 1/2 cups chopped fresh strawberries
Wet Ingredients:
- 2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup sliced almonds (optional for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Combine Dry Ingredients: In a large bowl, mix oats, baking powder, salt, cinnamon, rhubarb, and strawberries.
- Prepare Wet Ingredients: In another bowl, whisk together milk, maple syrup, egg, melted coconut oil, vanilla extract, and almond extract (if using).
- Combine Ingredients: Pour wet ingredients into the dry mixture and stir until combined.
- Bake: Transfer the mixture to the baking dish, spread evenly, and top with sliced almonds if desired. Bake for 40-45 minutes until golden and set.
- Serve: Let it cool for 10 minutes before slicing and serving.
Notes
- For a sweeter oatmeal, increase maple syrup to 1/2 cup or sprinkle with coarse sugar before baking.
- This dish reheats well and can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
