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!
How do I know? My name is April and I detest porridge. No, detest is not too strong a word. I’ve always wanted to like porridge because I love the flavour of oats, and they are so good for you. However, the texture just doesn’t agree with me – it feels like wallpaper paste in my mouth.
Okay, I’ve never actually eaten wallpaper paste, but you know what I mean.
This Baked Overnight Oatmeal with Rhubarb and Almonds, however, is a whole different thing – a whole different, super delicious, amazing thing. Plus, it 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.
Don’t miss out!
Become a subscriber to keep up to date with recipes and new posts.
Click here to sign up.
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 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.
Printable Recipe
- 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
- 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
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!
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 🙂