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April J Harris

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Baked Overnight Oatmeal with Rhubarb and Almonds

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My Baked Overnight Oatmeal with Rhubarb and Almonds is a healthy breakfast with a difference! Even if you don't think you like oatmeal, you will love this!
My Baked Overnight Oatmeal with Rhubarb and Almonds is an easy, make ahead recipe the whole family – even those who don’t like porridge – will love!

This Baked Overnight Oatmeal with Rhubarb and Almonds was my gateway recipe to loving porridge. Plus, 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.

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.

Baked Overnight Oatmeal with Rhubarb and Almonds Recipe - Easy, Healthy and Delicious too

Baked Overnight Oatmeal with Rhubarb and Almonds

Baked Overnight Oatmeal with Rhubarb and Almonds 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.

Baked Overnight Oatmeal with Rhubarb and Almonds Recipe - Easy, Healthy and Delicious too

Baked Overnight Oatmeal with Rhubarb and Almonds is a stress-free solution to a relaxed Sunday brunch. It’s delicious served just as it is, with a drizzle of yogurt, or throw caution to the winds and drizzle over some cream. (A little of what you fancy does you good.)

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 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 with Rhubarb and Almonds Recipe - easy, delicious and good for you too!

 

Baked Overnight Oatmeal – Printable Recipe

4.9 from 10 reviews
Baked Overnight Oatmeal with Rhubarb and Almonds
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: Serves 6
Ingredients
  • 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
  1. Grease an 8 inch square baking dish with the butter.
  2. In a large bowl, toss the chopped rhubarb with 1 tablespoon maple syrup, the orange rind and juice.
  3. Tumble into the baking dish and spread out evenly.
  4. In another large bowl, mix the oats, ¼ cup of the chopped almonds, the baking powder, cinnamon, ginger, nutmeg and salt.
  5. Pour over the rhubarb mixture in the baking dish and spread over the top evenly.
  6. In a medium bowl, whisk together the milk, eggs, remaining ⅓ cup maple syrup and the almond flavouring until light and frothy.
  7. Pour over the oat mixture evenly, pressing gently with the back of a spoon to encourage the liquid to sink down into the rhubarb.
  8. Cover and refrigerate overnight or for at least 6 hours.
  9. In the morning, preheat the oven to 350°F (175°C).
  10. Take the oatmeal casserole out of the fridge while the oven preheats.
  11. Stir the casserole very gently to mix, pressing it back down with the back of a spoon to settle it before baking.
  12. Sprinkle the top of the casserole with the remaining ¼ cup chopped almonds.
  13. Bake for 40 to 50 minutes until golden brown and set.
  14. Serve in bowls with a little yogurt drizzled over top if desired. You can also garnish with fruit.
  15. Leftovers will keep, covered, in the fridge for up to 2 days.
  16. Reheat gently before serving.
Nutrition Information
Serving size: One sixth of the recipe

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Comments

    • April Harris says

      Me too, Rae. It’s fairly easily available in supermarkets over here in England. I don’t know if farmer’s markets might be a good source elsewhere? I am sure you would love it too 🙂

      Reply

  7. The Ninja Baker says

    I’ve always loved a hot bowl of oatmeal (aka porridge?) But your baked version looks to be the best ever! Thinking Fuji apples might be an acceptable substitute for the rhubarb.

    Reply

  9. Julie says

    Hello April, this recipe for oatmeal looks so good. I have not had rhubarb since I was little when my aunt used to make it in different recipes!
    Thanks for sharing the recipe to make it at C&C with J&J.
    Have a nice week and a Happy Mother’s Day.
    Hugs, Julie xo

    Reply

    • April Harris says

      I’m so glad you like it, Leslie! Homegrown rhubarb is so amazing. I remember my late Mom use to have some in our garden as well. I haven’t had home grown rhubarb in years! Let me know what you think when you try the recipe 🙂 It’s definitely one of our favourites!

      Reply

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