Baked Overnight Oatmeal with Rhubarb and Almonds

My Baked Overnight Oatmeal with Rhubarb and Almonds is an easy, make ahead recipe the whole family – sometimes even those who don’t like porridge – will love!

This recipe, adapted from another Baked Oatmeal Recipe from Oat & Sesame, was my gateway recipe to loving porridge. Now, after years of not liking porridge very much at all, now I can’t get enough! From Pear Walnut and Ginger Oatmeal to Gluten Free Cranberry Orange Baked Oatmeal, I’m always dreaming up yummy new recipes.

Rhubarb Baked Oatmeal

I particularly like the convenience of baked oatmeal recipes as they can be made the night before and kept in the fridge, ready to cook in the morning.

The Nutritional Benefits of Rhubarb and Almonds

There’s a lot more to rhubarb than meets the eye. Many people have only eaten it in pie, but it’s delicious in both sweet and savoury recipes. Rhubarb is also really good for you. Rhubarb contains fibre, calcium and could even help fight inflammation.

Almonds have health benefits as well. They are a prebiotic, so may be good for your gut biome. In addition to many other nutrients, they contain vitamin E, magnesium and protein.

Do Not Eat Rhubarb Leaves – Only Consume the Stalks

It is extremely important to note that rhubarb leaves are poisonous. The pretty pink stalks are perfectly safe, but never, ever eat the leaves. If you grow rhubarb or buy it with the leaves still attached, cut the leaves off and throw them away as soon as you can.

Baked Overnight Oatmeal with Rhubarb and Almonds

This recipe has all the great oat flavours I love in the fabulous texture of a moist, delicious, healthy cake. It’s really easy to throw together the night before and bakes up to golden deliciousness in the morning.

It’s the idea solution for people who love porridge – and especially for those who don’t.

Refined Sugar and Gluten Free with a Dairy Free Option

Baked Overnight Oatmeal with Rhubarb and Almonds is refined sugar-free and gluten-free. It can be made dairy-free by using your coconut or almond milk instead of cow’s milk and using oil to grease the pan instead of butter.

How To Serve

Baked Overnight Oatmeal with Rhubarb and Almonds is delicious served just as it is but it tastes especially nice with a drizzle of yogurt, or even some cream if you are feeling indulgent.

I also love to serve this recipe with some strawberries on the side. Strawberry and rhubarb make a wonderful flavour partnership.

Baked Overnight Oatmeal Keeps Beautifully

If you do have any leftovers they will keep well for a couple of days, and reheat beautifully in the oven or microwave. If we are just the two or three of us at home on Sunday, I like serve the leftovers for a super easy breakfast Monday morning. It really starts the week off right.

Baked Overnight Oatmeal – Printable Recipe

Created by: April J Harris

Gluten Free Baked Overnight Oatmeal with Rhubarb and Almonds

Course Breakfast

Cuisine American

Servings 6

Citrus spiked rhubarb and crunchy almonds make my Baked Overnight Oatmeal with Rhubarb and Almonds a deliciously wholesome breakfast.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

 

US CustomaryMetric

 

1x2x3x

• butter to grease pan
• 6 stalks fresh rhubarb, cut in half inch chunks
• ⅓ cup plus 1 tablespoon maple syrup
• grated rind of one orange
• 2 tablespoons orange juice
• 2 cups gluten-free rolled oats I used Bob’s Red Mill Gluten Free Oats
• ½ cup roasted salted almonds, chopped, divided
• 1 teaspoon gluten free baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2½ cups milk
• 2 large eggs
• 2 teaspoons almond extract

Instructions

• Grease an 8 inch square baking dish with the butter.
• In a large bowl, toss the chopped rhubarb with 1 tablespoon maple syrup, the orange rind and juice.
• Tumble into the baking dish and spread out evenly.
• In another large bowl, mix the oats, ¼ cup of the chopped almonds, the baking powder, cinnamon, ginger, nutmeg and salt.
• Pour over the rhubarb mixture in the baking dish and spread over the top evenly.
• In a medium bowl, whisk together the milk, eggs, remaining ⅓ cup maple syrup and the almond flavouring until light and frothy.
• Pour over the oat mixture evenly, pressing gently with the back of a spoon to encourage the liquid to sink down into the rhubarb.
• Cover and refrigerate overnight or for at least 6 hours.
• In the morning, preheat the oven to 350°F (175°C).
• Take the oatmeal casserole out of the fridge while the oven preheats.
• Stir the casserole very gently to mix, pressing it back down with the back of a spoon to settle it before baking.
• Sprinkle the top of the casserole with the remaining ¼ cup chopped almonds.
• Bake for 40 to 50 minutes until golden brown and set.
• Serve in bowls with a little yogurt drizzled over top if desired. You can also garnish with fruit.
• Leftovers will keep, covered, in the fridge for up to 2 days.
• Reheat gently before serving.

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