Summer Brunch Strawberry Rhubarb Baked Oatmeal
Delicious, brunch worthy dish of baked oatmeal featuring fresh strawberries and rhubarb with a naturally sweetened topping of oats, sliced almonds, honey, and coconut oil. Your guests will rave about this recipe for weeks to come!
Ingredients
- 1 teaspoon coconut oil
- 2 cups whole oats
- 1/8 teaspoon coarse salt
- 2 1/2 tablespoons honey
- 1 2/3 cup milk of choice
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sliced strawberries
- 1 1/2 cups chopped rhubarb or about 3 large stalks (leaves removed)
Topping
- 1/3 cup sliced almonds
- 1/3 cup whole oats
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1 tablespoon all-purpose flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coarse salt
Instructions
- Preheat oven to 350℉. Grease baking dish with the coconut oil. May use 8x8 baking dish, 9x9, or mine was 9x7.
- Start by prepping the fruit. Slice strawberries and chop rhubarb. Set aside.
- In a large bowl, add oats and 1/8 teaspoon salt and give it a good stir.
- In a separate bowl, add honey, milk, egg, vanilla and almond extracts. Whisk ingredients together until well combined.
- Pour wet ingredients into dry ingredients and stir well.
Topping
- Add all topping ingredients to a small bowl and mix well.
Assembly
- Pour oatmeal mixture into baking dish.
- Arrange strawberry slices over oatmeal mixture evenly. Sprinkle chopped rhubarb over entire dish, filling in empty spaces.
- Sprinkle topping over the fruit. It won't cover the entire dish and that is okay.
- Bake 35-40 minutes or until golden brown.
- Let cool 5-10 minutes before serving.
Notes
Recipe can easily be prepared up to a day in advance and baked prior to serving. Store in the fridge.
Inspired by Food Network