Strawberry Rhubarb Baked Oatmeal
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
This Strawberry Rhubarb Baked Oatmeal is a healthy and delicious meal-prep breakfast. Made with wholesome ingredients and a combination of sweet strawberries and tart rhubarb, all topped with a crunchy crumble. A springtime breakfast that almost tastes like dessert! Gluten-free and vegan adaptable.
Servings: 9 servings
Ingredients
- 2 very ripe bananas, 1 cup mashed
- 1 ½ cup unsweetened almond milk, or milk of choice
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 2 tablespoon chia seeds
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup strawberries, chopped, fresh or frozen
- ½ cup rhubarb, chopped, fresh or frozen
Streusel Topping (optional)
- 2 tablespoons coconut oil, melted
- ½ cup rolled oats
- 2 tablespoons coconut sugar or brown sugar
- ¼ teaspoons ground cinnamon
For serving (optional)
- Vanilla yoghurt, or yoghurt of choice
- Strawberries
- maple syrup to taste
Instructions
-
Preheat the oven to 375F (190C) and lightly grease an 8×8 (20×20 cm) baking dish.
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Add the bananas to a mixing bowl and mash well until creamy. Stir in the almond milk, maple syrup and vanilla.
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To the mixing bowl, add the rolled oats, chia seeds, baking powder, cinnamon, and salt.
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Fold in the strawberries and rhubarb. Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra strawberries and rhubarb if desired.
Streusel Topping
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The crunch topping is optional. To make it, add all the ingredients for the topping to a small bowl. Stir together and sprinkle evenly on top of the oatmeal.
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Bake the oatmeal for 40-45 minutes, or until lightly golden brown and set.
Serving
-
Let the baked oatmeal cool down for about 10 minutes before cutting into 9 pieces and serving. Top with a little yoghurt, strawberries and a drizzle of maple syrup if desired.