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Baked Overnight Oatmeal with Rhubarb and Almonds Recipe - Easy, Healthy and Delicious too
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4.91 from 11 votes

Gluten Free Baked Overnight Oatmeal with Rhubarb and Almonds

Citrus spiked rhubarb and crunchy almonds make my Baked Overnight Oatmeal with Rhubarb and Almonds a deliciously wholesome breakfast.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Adapted from a recipe by Oat & Sesame

Ingredients

  • butter to grease pan
  • 6 stalks fresh rhubarb, cut in half inch chunks
  • 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
  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!