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.
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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.
- 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.