Strawberry Rhubarb Baked Oatmeal Recipe
This strawberry rhubarb baked oatmeal is the perfect healthy breakfast that's packed with fiber, protein, and will satisfy your sweet tooth while keeping you full until lunchtime.
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Fat 5
Carbs 46
Protein 8
Yield 6
Ingredients
Wet
- 1 medium ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 3/4 cup unsweetened, plain almond milk
Dry
- 2 cups rolled oats
- 1/2 cup oat flour or any kind of flour
- 1 teaspoon baking powder
- 1 cup choped fresh strawberries + more for topping
- 1 cup chopped rhubarb
- pinch of salt
Instructions
- Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Prep rhubarb, by chopping into bite-sized pieces. Place in a medium bowl and then add honey. Mix well and let sit while you prep the rest of the bake.
- Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
- Add rolled oats, oat flour, baking powder, strawberries, and a pinch of salt and mix. Then, add rhubarb/honey mixture and mix one more time.
- Transfer batter into casserole dish and use a spatula to spread evenly.
- Top with additional strawberry slices.
- Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.
Tips & Notes
Storage: store in an air-tight container in the refrigerator for up to 5 days.
Watch it
Nutrition Facts
Calories: 256kcal | Carbohydrates: 46g | Protein: 8g | Fat: 5g | Fiber: 6g | Sugar: 16g