Use Spring's fresh rhubarb for breakfast or brunch in this easy gluten-free and vegan Rhubarb Baked Oatmeal!
I have always, without question, been a breakfast eater. If I was told that from now on I could only choose one type of meal a day for the rest of forever, I would undoubtedly choose breakfast.
Funnily enough, with a love for all things breakfast, my weekly routine is steady and true. My husband often questions how I can eat the same thing for breakfast day in and day out, and all I can really say with a shrug of the shoulders is, "I like it."
If I'm going to (over)analyze this, I would say that there's a comfort in the sameness at the beginning of the day. Just like my morning cup of coffee, it's tried and true, setting the tone for the day that could be anything but.
So what's that daily breakfast entail, you ask? Overnight oats. Always overnight oats. Varied with fruit, nuts, and seeds, but always oatmeal.
Since spring fruits and veggies started popping up around here, I've been topping my morning oatmeal with honey or maple syrup-roasted rhubarb. And whoa is it good. Creating it on a larger scale seemed like the next best thing.
The ingredients in this rhubarb baked oatmeal are simple. The tartness of the rhubarb pairs well with the sweetness of the maple syrup and small amount of coconut sugar.
Ginger and cinnamon enhance the tart and sweet balance while almonds give the oatmeal some crunch. Breakfast is served, y'all.
Rhubarb's tart flavor works in so many applications. This rhubarb syrup is delicious in drinks, baked goods, and over ice cream!
And this rhubarb compote goes with so many things!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 2 ½ cups rhubarb, cut into 1-inch pieces
- 2 flax eggs (2 tablespoons flaxseed meal +6 tablespoons warm water)
- 2 cups gluten-free oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1 ¾ cup unsweetened almond milk (or milk of choice)
- 2 teaspoons + ⅓ cup maple syrup (or honey if not vegan)
- 3 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- ⅓ cup slivered almonds
- Preheat the oven to 375 degrees Fahrenheit. Grease a 2-quart (or similar) baking dish. Sprinkle rhubarb pieces in an even layer on bottom of pan, reserving about ½ cup for topping the baked oatmeal. Drizzle 2 teaspoons maple syrup over rhubarb. Prepare flax eggs in a small bowl and set aside.
- In a medium bowl, combine oats, cinnamon, ginger, salt, baking powder, and coconut sugar. Transfer mixture to prepared baking dish covering the rhubarb in an even layer.
- In a small bowl, whisk flax eggs, almond milk, maple syrup, and vanilla extract. Whisk in coconut oil. Drizzle wet ingredients over the oats in baking dish. Gently wiggle the baking dish to make sure liquids evenly distribute.
- Scatter reserved rhubarb and slivered almonds over top. Bake for 40 to 42 minutes or until the top is golden brown and the middle is set. Allow to cool for a few minutes before serving. Serve with coconut whipped cream, yogurt, or a splash or two of almond milk if desired. Best when fresh, but leftovers can be stored in the refrigerator in an airtight container.
Dawn Weaver
thanks for the recipe; I loved it! I didn't have flaxseed so I substituted chia seeds and am happy with the turnout. Didn't add quite as much maple syrup so it is quite tart but oh so good with greek yogurt! Can't wait for tomorrow's breakfast!
Tessa
That's great!! Thank you, Dawn!
Emily
We love our breakfast oatmeal too. Rhubarb, oatmeal, and all of those spices sound so wonderful, Tessa! My in-laws always give me a big bunch of rhubarb from their garden every year and I'll keep this one in mind to try. :) Happy weekend!
Tessa
Ohh, I'm jealous of all that fresh rhubarb you'll be getting. How fun!! Hope you all had a lovely weekend. xo.
Sarah @ Snixy Kitchen
I'm into the morning breakfast ritual of sameness! Would you believe I've never had overnight oats before?? (Why not?!) I've got some extra rhubarb in my fridge right now - I'm definitely prepping this for breakfast this week!
Tessa
Sameness breakfast club! ;) Haha, it actually took me a while to come around to the overnight oats thing. And then, whoa, game-changer. xo!
Rachel @ Bakerita
This is so gorgeous! I'm trying to take FULL advantage of rhubarb before it disappears and this looks like such an incredibly way to enjoy it. Totally grabbing some at tomorrow's farmers market to make this!
Tessa
Thank you, Rachel!! I know, it always feels like rhubarb is here and gone in an instant. Too fast! xoxo
Sarah | Well and Full
I've always been a big breakfast eater too, and I usually fall into the same rountine of yogurt + granola or a smoothie. It's time to change it up though, like with baked oatmeal!! :)
Tessa
Baked oatmeal for the mix-up! Have a great weekend, Sarah! <3
rebecca | DisplacedHousewife
Love this baked oatmeal. I'm such a fan of oatmeal and this is the perfect way to take it up a level and feed a crowd. Beautiful photos. xox
Tessa
Thank you, Rebecca! There is just something so good and comforting about oatmeal, isn't there? I hope I never tire of it. ;) xoxo
jaime // the briny
I love baked oatmeal but never could come up with a combination of fruits/nuts/sweeteners that I felt was just bang on. This toootally looks like it! Hope I can get my hands on some rhubarb soon, because I can't wait to try this. xo
Tessa
Oh, I'm so glad! I really like rhubarb's tartness mixed with the sweet of the baked oatmeal. Wakes you up! Haha. :)
p.s. always so happy to hear from you!! xo.
Abby @ Heart of a Baker
I am totally with you, breakfast is my meal of choice, hands down! I mean, there is sweet, savory, and it's acceptable to basically eat cake as part of your meal, what's not to love?! I didn't get into baked oatmeals until recently and I think this one is going to be next in my rotation! Now to just track down some good looking rhubarb this weekend :) xoxo
Tessa
Haha, yes, exactly! Cake is also a component! Win win win. Hope you have some luck on the rhubarb hunt this weekend! <3 <3
Aysegul
I, too, am a breakfast eater and cannot imagine a more beautiful breakfast Tessa. Seriously, this baked oatmeal is so SO gorgeous. I have always been intimidated by rhubarb, but you make it look so simple and easy.
I am heading to our farmer's market today and will grab some to give your recipe a try on the weekend.
PS: How awesome is your blog!!?? I am so glad we connected. Loving all your gorgeous (dark-er) photos. They speak to me on a different level.
Cheers!! <3
Tessa
Thank you SO much, Aysegul. That means a ton! I felt the same way about rhubarb for quite some time and totally avoided it. I'm glad I made the leap! :)
Love that we have connected!! I adore your photography and blog - it is absolutely beautiful (super fan over here!). xoxo.
Mary Ann | The Beach House Kitchen
I love breakfast too Tessa, but I'm embarrassed to say, I've never tried baked oatmeal. This looks so wonderful and comforting, I will definitely need to give it a go. I can see why it's your favorite!
Tessa
Breakfast lovers unite! :) It is definitely comfort food all the way (in my book!). xoxo
Tori//Gringalicious
Delish! This baked oatmeal sounds like it's an awesome way to kick off a hard day!
Tessa
Totally. Filling with some good stuff hidden inside! ;) Thank you, Tori!
mary-clay | the open oven
I love this gorgeous breakfast bake! I've never been able to find the elusive rhubarb where I live (at least, not US grown), but once I get my hands on some, I'll plan on making this.
Tessa
Thank you so much, Mary-Clay. Sometimes around here it seems like I can find rhubarb everywhere, and other times it is tricky to find. I hope some pops up near you this spring!!