Strawberry Rhubarb Oatmeal Bake
Serve this warm and sweet Strawberry Rhubarb Oatmeal Bake for breakfast! You can even make this recipe ahead! Great for gluten and dairy free food sensitivities, too!
Servings: 9 People
Ingredients
Dry Ingredients
- 4 cups old fashioned rolled oats - gluten free
- 1 cup + 2 tbsp brown sugar separated
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 1/2 tsp baking powder heaping
- 1/2 cup sliced strawberries
- 2 cups thawed rhubarb drained
- 2-3 tbsp chopped almonds
Wet Ingredients
- 3 eggs beaten
- 3 cups almond milk
- 1 1/2 tsp gluten free vanilla extract
- 4 tbsp unsalted ghee or coconut oil - melted
Instructions
- Preheat oven to 350°F.
- Grease 9x13" cake pan.
- Combine oats, 1 cup brown sugar, salt, cinnamon, and baking powder in mixing bowl.
- Place half the oat mixture in the baking dish, top with half the rhubarb. Then top with the remaining oat mixture.
- Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
- Top the oats with the remaining rhubarb and sliced strawberries.
- Gently shake the baking dish back and forth from side to side to allow the mixture to combine.
- Bake uncovered for about 55 minutes until oats are tender, and the mixture is set.
- Crumble 2 tbsp of brown sugar and almonds on the top before serving.
- Serve immediately or cool, then cover and refrigerate to reheat later.
Notes
This recipe reheats easily!