Description
Indulge in this delightful Strawberry Rhubarb Baked Oatmeal that offers a perfect blend of sweet and tart flavors, making it an ideal breakfast treat for any day of the week.
Ingredients
Scale
Oatmeal Base:
- 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
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb
- 1/4 cup chopped nuts or sliced almonds (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: Combine oats, baking powder, cinnamon, and salt in a large bowl.
- Prepare Wet Ingredients: In a separate bowl, whisk together milk, maple syrup, egg, melted coconut oil, and vanilla extract.
- Combine and Add Fruit: Mix wet ingredients into the dry mixture. Fold in strawberries and rhubarb.
- Bake: Spread the mixture in the baking dish, top with nuts if desired, and bake for 35–40 minutes until set.
- Serve: Let the baked oatmeal cool slightly before serving.
Notes
- This baked oatmeal can be prepared ahead and baked in the morning.
- For a vegan version, substitute with a flax egg and plant-based milk.
- Serve warm with milk or yogurt.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
