Description
Sweet and tart baked oatmeal with spring rhubarb, warm ginger, and cinnamon.
Perfect for a cozy breakfast!
Ingredients
Units
Scale
- 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