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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.
In a large bowl, whisk together milk, flax egg, maple syrup, baking powder, vanilla, cinnamon and salt. Next add rolled oats, strawberries and rhubarb and stir to combine.
Transfer mixture into an oven safe baking dish and bake for 30-35 minutes.
Serve with fresh berries to top and enjoy!
Strawberry Rhubarb Stovetop Oatmeal
Add strawberries, rhubarb and a splash of water to a pot and cook down for 2-3 minutes to soften.
Next add oats, water, maple syrup to taste and cashew butter and bring to a boil, then lower to a simmer.
Stirring often, let cook until oats are soft and tender and liquid is absorbed. You can cook to achieve your desired consistency. Turn the heat off, stir in plant milk and stir again.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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