Baked Oatmeal with Cinnamon Rhubarb

Recipe: Baked Oatmeal with Cinnamon Rhubarb

Makes : 4 servings | Breakfast/Brunch Dairy Free
Although it may seem like plenty of brown sugar, the final dish tastes just barely sweet due to the tartness of the rhubarb. In fact, a little drizzle of maple syrup at the table wouldn't seem out of place. Add a handful of sliced strawberries to the rhubarb for a sweeter version.


  • 1 egg, beaten
  • 3/4 cup brown sugar (divided)
  • 1 1/2 teaspoons ground cinnamon (divided)
  • 1 1/2 cups almond milk
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 teaspoon baking powder
  • 3/4 pound trimmed rhubarb, cut into 3/4 inch slices
  • Pinch salt
  • 2 teaspoons pure vanilla extract
  • Grated zest of one orange
  • Maple syrup, for serving (optional)


  • Heat the oven to 350°. In a bowl, whisk together the egg, 1/4 cup of the brown sugar, 3/4 teaspoon of the cinnamon and the almond milk. Add the oats and baking powder to the bowl and stir to combine. Transfer the mixture to a 9-inch square baking dish.
  • In the same bowl (wipe in clean if you prefer), stir together the rhubarb, salt, vanilla extract and the remaining 1/2 cup brown sugar and 3/4 teaspoon cinnamon. Top the oat mixture with the rhubarb. Sprinkle the grated orange zest over the rhubarb. Cover the dish with foil and bake until the oats are set and the rhubarb is tender, about 25 minutes. Remove the foil and bake until the top starts to brown, 5 to 10 minutes more. Serve warm with maple syrup for additional sweetness.

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