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STRAWBERRY RHUBARB BAKED OATMEAL

Strawberry Rhubarb Baked Oatmeal (vegan, gluten-free, oil free)


  • Author: Remy
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Description

Make a delicious, summery strawberry rhubarb oatmeal 3 ways–baked, stovetop and overnight!


Ingredients

Scale

Strawberry Rhubarb Baked Oatmeal

  • 2 cups gluten free rolled oats
  • 1 1/2 cup non-dairy milk
  • 1 flax egg (1 tbsp ground flax seed + 2 tbsp water)
  • 1 cup fresh strawberries, chopped
  • 1/2 cup rhubarb, finely chopped
  • 1/4 cup coconut nectar or maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of salt

Strawberry Rhubarb Stovetop Oatmeal

  • 1 cup gluten free rolled oats
  • 1 cup water
  • 1 cup non-dairy milk of choice
  • 1 cup strawberries
  • 1/2 cup rhubarb, chopped
  • 23 tsp maple syrup, more to taste
  • 1 tbsp creamy cashew butter, optional

Strawberry Rhubarb Overnight Oatmeal

  • 1 cup gluten free rolled oats
  • 1 cup plant milk of choice
  • 3/4 cup strawberries
  • 34 tbsp rhubarb chia jam
  • maple syrup, optional to taste

Instructions

Strawberry Rhubarb Baked Oatmeal

  1. Preheat oven to 350F degrees.
  2. 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.
  3. Transfer mixture into an oven safe baking dish and bake for 30-35 minutes.
  4. Serve with fresh berries to top and enjoy!

Strawberry Rhubarb Stovetop Oatmeal

  1. Add strawberries, rhubarb and a splash of water to a pot and cook down for 2-3 minutes to soften.
  2. Next add oats, water, maple syrup to taste and cashew butter and bring to a boil, then lower to a simmer.
  3. 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.
  4. Serve with extra berries to top if desired.

Strawberry Rhubarb Overnight Oatmeal

  1. In a jar, add oats, plant milk and maple syrup.
  2. Shake or stir to combine then add strawberry chunks and shake again.
  3. Top with rhubarb chia jam or stir in, cover and set in the fridge overnight, or for at least 3-4 hours.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes

Keywords: strawberry, rhubarb, baked oatmeal, oatmeal, oats, breakfast, healthy, gluten free, oil free, summer