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.
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
Gluten Free Baked Overnight Oatmeal with Rhubarb and Almonds
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
- 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.
More Make Ahead Breakfast Recipes
Easy Brie, Basil and Tomato Strata
Blueberry French Toast Casserole
Old Fashioned Oatmeal Raisin Muffins
Gluten Free Cranberry and Orange Baked Oatmeal
What a great idea! I am trying this ASAP! This would be perfect to make and eat throughout the week. Sometimes weekday mornings are just plain crazy and this yummy recipe would ensure I get breakfast in. Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.
Thank you so much, Luci!
Thank you for your beautiful recipe. Can it be cooked without the overnight soak?
Thank you so much, Debra. i have never made the recipe without the overnight soak. However I am sure that a couple of hours would probably be okay. Please do let me know if you try it.
Anything with rhubarb in it is a win as far as I’m concerned. This looks and sounds delicious, perfect for Sunday brunch 🙂
I love rhubarb too, Michelle 🙂 And thank you!
I love rhubarb, it’s just difficult to find. I’m sure I would love this for breakfast on the weekend.
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 🙂
Yum to the Max!! I absolutely love overnight oats and I never knew I could bake it! This looks fabulous especially with the rhubarb. Yum!
Thank you so much, Elaine 🙂
This looks delicious. I love oatmeal and am always game to try new recipes.
Thank you, Julie 🙂 I love trying new recipes too!
What a great idea April, this sounds super yummy. I could just eat some!!
Thanks for sharing at Creative Mondays
Thank you, Claire 🙂
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.
Thank you so much, Kim! I’m sure the apples would work beautifully. I think dicing them fairly finely would ensure they cooked up really well 🙂
April, I love finding new baked oatmeal recipes! I became very excited when I saw yours had rhubarb and that it can be prepared ahead. Sharing around!
Thank you so much, Linda, and a special thank you for sharing and for all your support!
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
Thank you so much, Julie 🙂 I hope your week is lovely too! Hugs xo
Sounds amazing-I’m always looking for new tasty breakfast ideas!
Thank you, Laura 🙂
This looks delicious April.I love treats like this. Yummy. Thanks for sharing at The Wednesday blog hop.
Thank you, Claire 🙂
This sounds delightful, April! Can’t wait to try it. 🙂
Thank you so much, Jas. We love rhubarb so it’s very popular round our house 🙂
Years ago my husband used to grow rhubarb in our garden. I am excited to try this recipe!
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!
I love oatmeal but have never used rhubarb- sounds interesting April…
Thank you so much, Judee! I hope you will enjoy it 🙂
I love rhubarb and almonds together so this recipe is right up my street!
I’m so glad! I hope you enjoy it as much as we do 🙂
This looks like my idea of a perfect breakfast! I love oatmeal and also rhubarb. Thank you, April.
Thank you for the lovely compliment, Pauline!
I noticed after baking (I doubled the recipe) that the eggs had kind of cooked separately. Should I have stirred it a bit better before baking? My kids thought it was sour 😉 but it’s just not sweet and I think it’ll grow on them!
Hi Marisa,
I think that may be the case. For this recipe, you want to whisk together the milk, eggs, maple syrup and the almond flavouring “until light and frothy”. So the mixture should be really well whisked together which will make it blend thoroughly. You want to see little frothy bubbles on top. This also helps the texture of the mixture as well as making sure the eggs don’t do what they did when you made it. I hope this helps 🙂
I think a lot of kids find rhubarb an acquired taste. If you weren’t worried about keeping the recipe refined sugar free, you could add a couple of tablespoons of sugar to the mixture. (I wouldn’t suggest more maple syrup as it’s liquid and that will affect the texture.) Adding sugar is definitely not the healthy option, but it will make the recipe sweeter 🙂
Thank you for letting me know how you got on with the recipe!
Take care,
April