Sweet, tart and with warm ginger and cinnamon, this baked oatmeal with spring rhubarb is a great breakfast on a cool morning.
I have always, without question, been a breakfast eater. If I was told that from now on I could only choose one type of meal a day for the rest of forever, I would undoubtedly choose breakfast. Funnily enough, with a love for all things breakfast, my weekly routine is steady and true. My husband often questions how I can eat the same thing for breakfast day in and day out, and all I can really say with a shrug of the shoulders is, “I like it.”
If I’m going to (over)analyze this, I would say that there’s a comfort in the sameness in the beginning of the day. Just like my morning cup of coffee, it’s tried and true, setting the tone for the day that could be anything but. So what’s that daily breakfast entail, you ask? Overnight oats. Always overnight oats. Varied with fruit, nuts, and seeds, but always oatmeal. 
Since spring fruits and veggies started popping up around here, I’ve been topping my morning oatmeal with honey or maple syrup-roasted rhubarb. And whoa is it good. Creating it on a larger scale seemed like the next best thing.
The ingredients in this rhubarb baked oatmeal are simple. The tartness of the rhubarb pairs well with the sweetness of the maple syrup and small amount of coconut sugar. Ginger and cinnamon enhance the tart and sweet balance while almonds give the oatmeal some crunch. Breakfast is served, y’all.
Baked Oatmeal with Spring Rhubarb
- Total Time: 57 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegan
Description
Sweet and tart baked oatmeal with spring rhubarb, warm ginger, and cinnamon.
Perfect for a cozy breakfast!
Ingredients
- 2 1/2 cups (591 ml) rhubarb
- 2 flax eggs
- 2 cups (473 ml) gluten-free oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1 3/4 cups (422 ml) unsweetened almond milk
- 2 teaspoons + 1/3 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/3 cup (79 ml) slivered almonds
Instructions
- Preheat oven to 375°F (191°C).
- Grease a 2-quart baking dish.
- Sprinkle rhubarb pieces evenly on the bottom of the pan, reserving about ½ cup for topping.
- Drizzle 2 teaspoons maple syrup over the rhubarb.
- Prepare flax eggs and set aside.
- Combine oats, cinnamon, ginger, salt, baking powder, and coconut sugar in a medium bowl.
- Transfer the oat mixture to the prepared baking dish, covering the rhubarb evenly.
- Whisk flax eggs, almond milk, maple syrup, and vanilla extract in a small bowl.
- Whisk in coconut oil.
- Drizzle the wet ingredients over the oats in the baking dish.
- Gently wiggle the baking dish to distribute the liquids evenly.
- Scatter reserved rhubarb and slivered almonds over the top.
- Bake for 40 to 42 minutes, or until the top is golden brown and the middle is set.
- Allow to cool for a few minutes before serving.
- Serve with coconut whipped cream, yogurt, or almond milk (optional).
Notes
- For a sweeter oatmeal, increase the maple syrup to 1/2 cup.
- To make this recipe vegan, ensure your baking powder is aluminum-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
Frequently Asked Questions
How do I prepare the rhubarb for this baked oatmeal?
You should roast the rhubarb with honey or maple syrup to enhance its sweetness before adding it to the oatmeal.
Can I substitute the coconut sugar in this recipe?
Yes, you can use brown sugar or regular granulated sugar as a substitute for coconut sugar, but keep in mind that it may slightly alter the flavor.
What type of oats work best for this baked oatmeal?
Old-fashioned rolled oats are recommended for this recipe as they provide the best texture and absorbency for baking.
