Baked Rhubarb Oatmeal
Tangy baked rhubarb oatmeal with oats, walnuts, and warm spices. Make ahead tips, dairy-free swaps, and simple texture fixes.
This is not a sliceable, solid oatmeal like some baked oatmeals, but just a convenient way to prepare conventional oatmeal that lets the individual grains keep their texture. Plus, baking the oatmeal doesn't require standing near the stove to stir like a boiled oatmeal.
Yield: Serves 2, or one fairly hungry person
- Baking yields soft, textured oats without stirring and works well as a make-ahead breakfast.
- Use rolled oats, check after 20 minutes and add milk if it looks dry, and bake at 400 F for about 35 minutes.
- You can swap dairy for plant milk, replace walnuts with seeds for nut-free, and use other fruit but reduce sweetener for sweet fruits.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Is this baked oatmeal sliceable like firm baked oat bars?
No. This recipe keeps individual oat grains loose and is not meant to be cut into firm slices. To make a sliceable baked oatmeal, reduce the liquid, press the mixture into a smaller pan so it is thicker, add a binder such as an egg or mashed banana, bake at a slightly lower temperature until set, and let it cool completely in the fridge before slicing.
Can I use frozen rhubarb?
Yes. Thaw frozen rhubarb first and drain any excess liquid, then stir into the mix. You may need to bake 5 to 10 minutes longer if the fruit is still cool or releases extra moisture.
What type of oats should I use?
Use rolled oats for best texture and the bake time in the recipe. Quick oats will absorb liquid faster and may become mushy, so reduce the bake time and/or liquid. Steel cut oats are not recommended here because they need much longer cooking and a different method.
How can I make this dairy-free or lighter?
Replace the milk and cream with equal amounts of unsweetened plant milk. For richer results use canned coconut milk or a higher fat plant milk. If you want a lighter version, use all milk and skip the cream.
How do I adjust the sweetness?
Rhubarb is tart so start with 1 tablespoon of honey and add more if you want it sweeter. For sweeter fruits reduce the honey. Alternatives include maple syrup or brown sugar; adjust to taste and keep in mind liquid sweetness varies.
Can I prep this the night before?
Yes. Mix everything the night before and refrigerate. This softens the oats and shortens oven time in the morning. Bake covered at 400 F for about 35 minutes, checking after 20 minutes to add milk if it looks dry.
How long will leftovers keep and how do I reheat them?
Store cooked oatmeal in the refrigerator for 3 to 4 days. Reheat single servings in the microwave for 60 to 90 seconds or warm in a 325 F oven until heated through. You can freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
I have a nut allergy. What can I use instead of walnuts?
Use toasted pumpkin seeds, sunflower seeds, or omit nuts altogether. You can also add extra fruit or a sprinkle of oats for crunch if you need a nut-free option.
Is this baked oatmeal sliceable like firm baked oat bars?
No. This recipe keeps individual oat grains loose and is not meant to be cut into firm slices. To make a sliceable baked oatmeal, reduce the liquid, press the mixture into a smaller pan so it is thicker, add a binder such as an egg or mashed banana, bake at a slightly lower temperature until set, and let it cool completely in the fridge before slicing.
Can I use frozen rhubarb?
Yes. Thaw frozen rhubarb first and drain any excess liquid, then stir into the mix. You may need to bake 5 to 10 minutes longer if the fruit is still cool or releases extra moisture.
What type of oats should I use?
Use rolled oats for best texture and the bake time in the recipe. Quick oats will absorb liquid faster and may become mushy, so reduce the bake time and/or liquid. Steel cut oats are not recommended here because they need much longer cooking and a different method.
How can I make this dairy-free or lighter?
Replace the milk and cream with equal amounts of unsweetened plant milk. For richer results use canned coconut milk or a higher fat plant milk. If you want a lighter version, use all milk and skip the cream.
How do I adjust the sweetness?
Rhubarb is tart so start with 1 tablespoon of honey and add more if you want it sweeter. For sweeter fruits reduce the honey. Alternatives include maple syrup or brown sugar; adjust to taste and keep in mind liquid sweetness varies.
Can I prep this the night before?
Yes. Mix everything the night before and refrigerate. This softens the oats and shortens oven time in the morning. Bake covered at 400 F for about 35 minutes, checking after 20 minutes to add milk if it looks dry.
How long will leftovers keep and how do I reheat them?
Store cooked oatmeal in the refrigerator for 3 to 4 days. Reheat single servings in the microwave for 60 to 90 seconds or warm in a 325 F oven until heated through. You can freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
I have a nut allergy. What can I use instead of walnuts?
Use toasted pumpkin seeds, sunflower seeds, or omit nuts altogether. You can also add extra fruit or a sprinkle of oats for crunch if you need a nut-free option.
Definitely a new take on oatmeal and provides at least two generous servings. I uncovered and stirred after 20 minutes and left uncovered for the remaining baking time. I did not find that the individual grains of oatmeal were preserved, rather, they were quite gummy. I substituted Chipotle pepper and found its warmth was quite welcome on a snowy winter day. Not enough cardamom for me so I topped the serving with whipped cream and sprinkled cardamom on top. I had excess rhubarb in my freezer so used it but next time I will use dates or another fruit and sprinkle the cardamom over the top of the casserole. Worth trying with many variations.