This baked oatmeal is perfect for brunch or breakfast and keeps well for leftovers too!
Whether I’m cooking for a crowd or cooking for one, this baked oatmeal is hard to beat. I change up the fruit and spices depending on the season, which also makes this dish very versatile.
What You’ll Need:
- gluten free oats
- nuts
- baking powder
- chai spice blend (or ground cinnamon)
- sea salt
- dairy free milk
- yogurt
- egg
- maple syrup
- pure vanilla extract
- olive oil (or coconut oil)
- fruit
Making the Recipe:
You’ll start by preheating your oven to 325 degrees Fahrenheit. Grease an 8×8 pan with a little oil.
While the oven heats, prepare the ingredients for the oatmeal bake. Dice the rhubarb and strawberries. Put 1 cup of each fruit in the bottom of the pan and reserve the rest for the top of the oatmeal bake.
Then, chop the nuts. I love to use walnuts, but you could use pecans or another favorite nut or seed.
Combine the dry ingredients (oats, nuts, baking powder, spice and salt) in a mixing bowl and stir well.
Pour the oat mixture over the top of the fruit.
In a separate bowl, mix together the milk, yogurt, egg, maple syrup, oil and vanilla. Pour the wet ingredients over the top of the oats and press the milk mixture into the oats with a large spoon.
Sprinkle the remaining fruit and nuts on the top of the oatmeal bake and place it in the oven. Bake for 40-45 minutes.
When the oatmeal bake finishes cooking, let it rest about 10 minutes before serving. Serve it in bowls with your favorite toppings (a little extra milk, berries, maple syrup or whipped cream are delicious)!
Baked Oatmeal with Rhubarb and Strawberries
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 0 hours
- Yield: 6–8 servings 1x
- Category: breakfast
- Method: oven
- Diet: Gluten Free
Description
This baked oatmeal is perfect for brunch or breakfast and keeps well for leftovers too!
Ingredients
For the Oatmeal Fruit Bake:
- 2 cups old-fashioned rolled oats, gluten free
- 1 cup walnuts, chopped
- 1 tsp. baking powder
- 2 tsp. ground chai spice blend (or ground cinnamon)
- 1/4 tsp. sea salt
- 1 ¼ cup dairy free milk (oat, almond, etc.)
- 1/2 cup plain yogurt
- 1 large egg
- 1/3 cup maple syrup
- 2 Tbsp. olive oil (or coconut oil or unsalted butter), melted
- 1 tsp. pure vanilla extract
- 1 ½ cups rhubarb, diced
- 1 ½ cups strawberries, diced
For the Optional Toppings:
- 1/3 cup maple syrup or honey
- 1 1/2 cup non-dairy milk
- 2 cups whipped cream
- 1 1/2 cups yogurt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease an 8×8 pan with oil.
- In a mixing bowl, combine the oats, ½ of the walnuts, baking powder, spice and salt.
- In a separate bowl, mix together the milk, yogurt, egg, maple syrup, melted oil and vanilla.
- Place 1 cup each of the rhubarb and strawberries in the bottom of the greased pan. Pour the oat mixture over the top of the fruit. Pour the milk mixture over the oats and use a large spoon to press the milk into the oat mixture.
- Add the remaining fruit and walnuts to the top of the oats. Sprinkle with a little additional chai spice blend/cinnamon.
- Bake for 40-45 minutes, until the top is lightly golden.
Notes
- To make this dish dairy free, use non-dairy milk and yogurt. Replace the egg with 1 Tbsp. flax meal and 2 Tbsp. water. Mix the flaxmeal and water together and rest 10 minutes before using.
- Use other fruits, depending on the season. An apple and blueberry mixture, peaches or assorted berries are also great options.