Soaked Grains

1. Combine the oats, millet, amaranth, and hazelnuts in a baking pan. Cover with warm water and stir in apple cider vinegar. Let sit 24 hours. Drain mixture in a fine mesh strainer and rinse gently. Preheat an oven to 175°F. Place mixture on a sheet tray and dry in oven for 1 to 2 hours.

Baked oatmeal and topping

1. Preheat your oven to 350°F and grease a 9×13 pan with coconut oil.
2. Place the diced strawberries in the baking dish. Combine the hazelnut meal, flax meal, sugar, baking powder, cinnamon, and salt. Toss strawberries with the dry mixture then add the Soaked Grains. If you skip soaking the grains, just add the dry 2 cups gluten-free rolled oats, ½ cup millet, ½ cup amaranth, and 1 cup hazelnuts in this step and add an additional ½ cup water to the next step.
3. Combine the rhubarb, water, maple syrup, and 2 tablespoons coconut oil. Pour the wet mixture carefully over the whole pan, poking holes into the dry mixture to combine everything without stirring.
4. Bake for 40 minutes. While baking, combine the oats, sugar, hazelnuts, and cinnamon for the Topping. Sprinkle the oatmeal with topping and continue baking for an additional 20 minutes, or until the sides set up and start pulling away from the pan. The oatmeal will continue to set as it cools. Cool for 10 minutes before serving.