Strawberry Rhubarb Baked Oatmeal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
Ingredients
Scale
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.
