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Strawberry Rhubarb Baked Oatmeal

I love the flavor of almonds and tend to use them frequently in my baked oatmeal recipes. Feel free to use what you love, be that walnuts, pecans, or a mix of several. If you are a coconut fan, a quarter cup of shredded coconut mixed in with the dry ingredients and a quarter cup sprinkled along with the final layer is a delightful addition.

Yields 8 cups.
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Ingredients
 

  • 2 cups old-fashioned oats
  • 1/2 cup toasted, slivered almonds, divided
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher or sea salt
  • 1/3 cup pure maple syrup (could use honey)
  • 2 cups milk (last time, I used 1 cup canned coconut milk and 1 cup nonfat milk; use whatever milk you prefer)
  • 1 large egg
  • 2 tablespoons melted coconut oil (could use melted butter)
  • 1/2 tablespoon pure vanilla extract
  • 1 1/2 level cups (about 6 ounces) diced rhubarb
  • 1 1/2 level cups quartered or halved strawberries
  • 1/3 cup brown sugar (could use coconut sugar for an unrefined alternative)
  • Optional: 1/2 cup shredded coconut (when using, I use unsweetened in this recipe)

Instructions

  1. Preheat the oven to 375 degrees F, and butter the inside of a 9 x 13-inch baking dish.
  2. In a large bowl, mix together the oats, 1/4 cup of the almonds, 1/4 cup of the optional coconut, baking powder, cinnamon, ginger, and salt.
  3. In another bowl, whisk together the maple syrup, milk, egg, coconut oil or butter, and vanilla.
  4. Sprinkle half of the rhubarb and strawberries over the bottom of the baking dish. (I use my hands to evenly distribute the fruit.) Cover the fruit with all of the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining fruit, almonds, brown sugar, and coconut, if using, over the top.
  5. Bake for 35 to 40 minutes or until the oat mixture has set. Remove from the oven and let cool for a few minutes.
  6. This may be eaten immediately or made ahead and reheated or eaten cold. Store leftovers in the refrigerator. (I often prepare this the night before and like the way the flavors develop and the oatmeal sets as it sits overnight.)

Notes

  • When using melted coconut oil or butter, it is helpful if the cold ingredients have come to room temperature prior to mixing so that the oil or butter doesn’t re-harden once stirred in. If this happens, you may slowly heat in the microwave until the liquid mixture is just warm enough to soften the butter or coconut oil.
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