Description
Healthy strawberry rhubarb baked oatmeal perfect for meal prep and a dairy free gluten free breakfast.
Ingredients
- 1 cup diced strawberries
- 1/2 cup chopped rhubarb
- 1 3/4 cup oats
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 2 cups unsweetened almond milk
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/2 cup oats (topping)
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon (topping)
- 3 tbsp cold coconut oil
- 1 cup strawberries (topping)
- 1/2 cup chopped rhubarb (topping)
Instructions
- Preheat oven to 350F and prepare a 9×9 baking pan with coconut oil or parchment paper
- Mix strawberries, rhubarb, oats, chia seeds, cinnamon, almond milk, honey, and vanilla in a bowl
- Let the mixture sit for 10 minutes to absorb liquid
- Prepare the topping by mixing oats, coconut sugar, cinnamon, and coconut oil, then add fruit
- Pour mixture into baking dish and spread evenly
- Add topping over the mixture
- Bake for 45 minutes until set and golden on top
- Remove from oven and let cool completely before slicing
- Serve with optional coconut whipped cream or yogurt
Notes
- Use certified gluten free oats if needed
- Store in refrigerator for up to 5 days
- Reheat before serving for best texture
- Add coconut whipped cream or yogurt for serving
- Prep Time: 12 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 214
- Sugar: 13g
- Sodium: 91mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg