2flax eggs2 tablespoons flaxseed meal +6 tablespoons warm water
1 3/4cupunsweetened almond milkor milk of choice
2teaspoons+ 1/3 cup maple syrupor honey if not vegan
3tablespoonsmelted coconut oil
1teaspoonpure vanilla extract
Preheat the oven to 375 degrees Fahrenheit. Grease a 2-quart (or similar) baking dish. Sprinkle rhubarb pieces in an even layer on bottom of pan, reserving about ½ cup for topping the baked oatmeal. Drizzle 2 teaspoons maple syrup over rhubarb. Prepare flax eggs in a small bowl and set aside.
In a medium bowl, combine oats, cinnamon, ginger, salt, baking powder, and coconut sugar. Transfer mixture to prepared baking dish covering the rhubarb in an even layer.
In a small bowl, whisk flax eggs, almond milk, maple syrup, and vanilla extract. Whisk in coconut oil. Drizzle wet ingredients over the oats in baking dish. Gently wiggle the baking dish to make sure liquids evenly distribute.
Scatter reserved rhubarb and slivered almonds over 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 a splash or two of almond milk if desired. Best when fresh, but leftovers can be stored in the refrigerator in an airtight container.