Get ready to start your day right with this Strawberry Rhubarb Baked Oatmeal! It’s the ultimate healthy breakfast that’s bursting with flavor, fiber, and protein to keep you feeling full and satisfied until lunchtime.
This Strawberry Rhubarb Baked Oatmeal is a breakfast game-changer! Packed with the goodness of strawberries and rhubarb, it’s a delicious and nutritious way to kickstart your day.
Indulge in the flavors of spring with this delightful baked oatmeal! We’ve combined the sweetness of strawberries with the tanginess of rhubarb to create a recipe that perfectly captures the essence of the season.
Strawberry Rhubarb Baked Oatmeal
Ingredients
Wet Ingredients
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 3/4 cup unsweetened plain almond milk
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup oat flour or any kind of flour
- 1 teaspoon baking powder
- 1 cup chopped fresh strawberries + more for topping
- 1 cup chopped rhubarb
- Pinch of salt
Instructions
- Preheat your oven to 350ºF and grease a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Chop the rhubarb into bite-sized pieces and mix with honey in a bowl. Let it sit while you prepare the rest of the ingredients.
- Mash the banana in a large bowl using a fork. Then, add the remaining wet ingredients and mix well.
- Add the rolled oats, oat flour, baking powder, strawberries, and a pinch of salt to the wet mixture. Stir until well combined.
- Incorporate the rhubarb and honey mixture into the batter and mix thoroughly.
- Transfer the batter into the prepared casserole dish and spread it evenly with a spatula.
- Arrange additional strawberry slices on top for extra sweetness.
- Bake in the preheated oven for 33-37 minutes or until the oatmeal bake is firm and golden brown.
- Once baked, allow it to cool slightly before serving.
Notes
Storage tip: Store any leftovers in an airtight container in the refrigerator for up to 5 days.