Description

A wholesome and hearty baked oatmeal featuring the sweet and tart combination of strawberries and rhubarb. Perfect for a nourishing breakfast or brunch.

Ingredients

Units Scale

2 cups old-fashioned rolled oats
1/2 cup chopped walnuts (optional)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups milk (dairy or non-dairy)
1/3 cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil
1 1/2 cups chopped rhubarb
1 1/2 cups chopped strawberries

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
In a large bowl, combine oats, walnuts (if using), baking powder, cinnamon, and salt.
In another bowl, whisk together milk, maple syrup or honey, eggs, vanilla extract, and melted butter or oil.
Pour the wet ingredients into the dry ingredients and stir to combine.
Gently fold in the chopped rhubarb and strawberries.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until the top is golden and the center is set.
Let cool slightly before serving. Serve warm or at room temperature.

Notes

Can be made ahead and reheated for a quick breakfast.
Use frozen fruit if fresh is not available, just thaw and drain first.
Add a dollop of yogurt or a splash of milk when serving for extra creaminess.

Nutrition

Serving Size: 1/6 of recipe
Calories: 280
Sugar: 14g
Sodium: 180mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 7g
Cholesterol: 55mg