Strawberry Rhubarb Baked Oatmeal Recipe

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Tiffany January 20, 2021

How To Make Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal with almonds is a healthy breakfast that’s easy to make and a great way to get your daily intake of fruit and fiber.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes

Serves:

Ingredients

For the Fruit Filling:

  • cupsstrawberries,hulled and quartered
  • ¾cuprhubarb,cut into ½-inch pieces
  • 1medium ripe banana,sliced thin
  • 1tbspcornstarch
  • cuphoney

For the Oats:

  • 1cupuncooked quick oats,use GF oats if gluten-free
  • cupslivered almonds
  • ½tspbaking powder
  • ½tspcinnamon
  • pinchsalt
  • 1tbsphoney
  • ¾cupfat free milk,or any milk you desire
  • 1egg,large
  • 1tspvanilla extract

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Lightly spray a 9×9-inch ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

  3. Combine the strawberries and rhubarb in a large bowl. Add honey and sprinkle with cornstarch. Toss until fruit is well coated then place in prepared baking dish over the bananas.

  4. In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.

  5. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

  6. Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle the remaining almonds over the top.

  7. Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Nutrition

  • Calories: 221.95kcal
  • Fat: 4.94g
  • Saturated Fat: 0.68g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.47g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 41.96g
  • Fiber: 4.23g
  • Sugar: 26.08g
  • Protein: 5.90g
  • Cholesterol: 27.28mg
  • Sodium: 419.96mg
  • Calcium: 145.70mg
  • Potassium: 377.80mg
  • Iron: 1.49mg
  • Vitamin A: 55.78µg
  • Vitamin C: 40.60mg
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