Baked Strawberry Rhubarb Oatmeal
Servings 6
Ingredients
- 2 cups strawberries sliced (or blueberries)
- 1 cup rhubarb diced
- 1/4 cup date paste or maple syrup
- 1 cup unsweetened soy milk
- 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
- 1 1/2 cups oats
- 2 tsp cinnamon
- 1/3 cup mixed nuts pecans + walnuts, chopped
Instructions
- Preheat the oven to 375ºF (191ºC).
- In a small bowl, combine the chia seeds and water. Stir and let sit for 5 minutes to form a gel.
- In a mixing bowl, combine the strawberries or blueberries, rhubarb, and half of the date paste. Toss well, then spread evenly across the bottom of a silicone or parchment-lined square baking dish.
- In another bowl, whisk together the almond milk, chia egg, and remaining date paste. Stir in the oats and cinnamon until well combined.
- Pour the oat mixture evenly over the fruit. Sprinkle the chopped pecans and walnuts on top.
- Bake for 40 minutes, or until the oats are set and the top is lightly golden. Let cool slightly before serving. Enjoy warm!
Notes
Date paste tip
Make sure your date paste is smooth for best texture. If it’s thick, you can loosen it with a splash of warm water before mixing.
Sweetness balance
Rhubarb can be quite tart, taste your fruit and add an extra tablespoon of date paste if needed.
Texture
This version is slightly more dense and hearty than using maple syrup, with a soft, scoopable consistency.
Nut mix
Pecans add natural sweetness while walnuts bring omega-3s, together they create a nice balance of flavour and nutrition.
Freezer-friendly
Cool completely, portion, and freeze for easy breakfasts.
Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
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