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Baked Oatmeal with Spring Rhubarb

Tessa Fisher
Sweet, tart and with warm ginger and cinnamon, this baked oatmeal with spring rhubarb is a great breakfast on a cool morning.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Servings 6 to 8 servings


  • cups rhubarb cut into 1-inch pieces
  • 2 flax eggs 2 tablespoons flaxseed meal +6 tablespoons warm water
  • 2 cups gluten-free oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon coconut sugar
  • 1 3/4 cup unsweetened almond milk or milk of choice
  • 2 teaspoons + 1/3 cup maple syrup or honey if not vegan
  • 3 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup slivered almonds


  • 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.


Adapted from Cookie and Kate.