Strawberry Rhubarb Baked Oatmeal (Vegan!)
This Strawberry Rhubarb Baked Oatmeal is the perfect, delicious vegan breakfast for Spring! It's an easy meal-prep dish that can be served with your favorite toppings for breakfast, a sweet snack, or a healthy dessert!
Equipment
mixing bowl
Cutting Board
8-inch baking pan
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon ground flax seed
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup soy milk
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- 2 tablespoons almond butter
Fruit
- 1 cup cubed strawberries
- 1 cup cubed rhubarb
Instructions
- Preheat the oven to 375F or 190C and lightly spray a 8-inch baking dish with cooking spray (or line with parchment paper.)
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Add all of the wet ingredients to the bowl and mix to combine.
- Wash the strawberries and rhubarb, remove the leaves and ends, and chop into medium-sized cubes. (I like to do this step here because it gives the oats a few minutes to absorb the wet ingredients.)
- Add the cubed strawberries and rhubarb and fold into the batter.
- Transfer the batter to the baking dish. Top with a few strawberry slices (optional).
- Bake for about 30 minutes or until the center is done, then remove from the oven and let cool for 5 minutes. Serve with vegan yogurt, walnuts, another drizzle of maple syrup, or any of your favorite toppings.
Notes
- This recipe can be portioned into 6 or 9 servings. The nutritional info is calculated for 9 servings and doesn't include any additional toppings.
- Use an 8x8-inch square baking pan or something of similar size.
- Never consume the leaves from a rhubarb stalk. They are toxic and can make you sick.
Nutrition
Calories: 153kcalCarbohydrates: 26gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 193mgPotassium: 238mgFiber: 3gSugar: 10gVitamin A: 124IUVitamin C: 13mgCalcium: 119mgIron: 1mg
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