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It’s strawberry season and the perfect time to enjoy a vegan Strawberry Rhubarb Baked Oatmeal. The farmer’s markets are ripe with beautiful little strawberries, and you may notice rhubarb too. I actually received a lot of requests from you all for a rhubarb recipe, because it can be a bit of an intimidating ingredient to cook with.
I totally get it–it’s not something commonly used in cooking, and many people (some of my closest friends included) have never tried rhubarb before. It’s also a unique ingredient because although it is a vegetable, it is often used in desserts or sweet recipes because of its tart and fruity flavour.
So in case you’re wondering, why would you add a vegetable to a baked oatmeal dish? Well actually, that’s totally something I’d do (big fan of the sneaky veggie add-ins here), but to answer the question, it pairs beautifully with fruit–berries in particular. Strawberries and rhubarb are definitely a go-to pairing you’ll see in a lot of cooking and with oatmeal, it makes for a perfect summer breakfast. Baking it into an oatmeal allows for the rhubarb to soften, which I find is the best way to enjoy it, and with the strawberries, is a perfect burst of flavour.
P.S. When you’re picking your rhubarb, go for a redder stalk for a sweeter flavour.
You can cook your strawberries and rhubarb for this dish in two ways. First, you can roast them in the oven beforehand, with a little bit of cinnamon and maple syrup sprinkled on top to soften, or you can toss them raw into the oatmeal bake and allow it to soften as the dish cooks. The key is just to make sure the rhubarb gets cooked through and softens during the bake, so if you want to save time, I’d recommend doing just that.
Aside from chopping up your strawberries and rhubarb, this recipe is incredibly easy and really only needs your attention for prep. After that, you put it in the oven and forget about it while it cooks. You can prepare this for a group, or enjoy it throughout the week for easy breakfasts. You can also play with the texture of the oatmeal, by adding more or less liquid. I like to bake mine until it’s quite firm, so that you can almost enjoy it like a casserole.
1/4 cup liquid sweetener (such as coconut nectar or maple syrup)
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350F.
In a large bowl, whisk together milk, liquid sweetener, vanilla, cinnamon, baking powder and salt. Once incorporated, add flax egg and stir lightly.
In a heat safe baking dish, toss your oats, strawberries and rhubarb, then pour liquid mixture over the oats, stirring to combine. Make sure everything is equally coated, and try to keep the rhubarb underneath a layer of oats (this allows it to cook better).
Bake for 30-35 minutes, or until top is golden brown, and texture is slightly firm.
Serve with fresh berries, maple syrup and additional plant milk if desired.
Do not eat leafy green tops of rhubarb–it is toxic!