Description
Indulge in a delicious and nutritious breakfast with this Strawberry Rhubarb Baked Oatmeal recipe. Perfect for spring, this dish combines the sweetness of fresh strawberries with the tartness of rhubarb, all baked into wholesome oats. A comforting and satisfying way to start your day!
Ingredients
Scale
Oatmeal Mixture:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Liquid Mixture:
- 1 1/4 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Fruit:
- 1 cup chopped fresh or frozen rhubarb
- 1 cup chopped fresh strawberries
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a large mixing bowl, combine oats, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk together milk, maple syrup or honey, applesauce, egg, vanilla, and melted coconut oil or butter.
- Combine Mixtures: Add the wet ingredients to the dry and stir until combined.
- Add Fruit: Gently fold in the strawberries and rhubarb.
- Bake: 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.
- Cool and Serve: Let cool slightly before serving.
Notes
- This baked oatmeal is great warm or cold.
- Add chopped nuts on top before baking for extra crunch.
- Serve with a dollop of yogurt or whipped cream for a more indulgent breakfast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
