Description
A warm, hearty, and slightly tart baked oatmeal featuring fresh strawberries and rhubarb. Perfect for a healthy breakfast or brunch option that’s both filling and flavorful.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1/2 cup diced rhubarb
- 1/2 cup chopped strawberries
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, mix together oats, baking powder, salt, and cinnamon.
- In another bowl, whisk together the milk, egg, maple syrup, vanilla extract, and melted coconut oil or butter.
- Add the wet mixture to the dry ingredients and stir until combined.
- Fold in the chopped strawberries and diced rhubarb.
- 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.
- Allow to cool slightly before serving. Enjoy warm or cold.
Notes
- You can prepare this the night before and bake it in the morning.
- Use frozen fruit if fresh is not available—just thaw and drain before using.
- Add nuts or seeds for extra texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 11g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg