Strawberry Rhubarb Baked Oatmeal

This Strawberry Rhubarb Baked Oatmeal is bright and fresh. It’s a great way to celebrate the start of rhubarb season! Sliced almonds give it just the right amount of crunch and a small drizzle of maple syrup at the end adds just the right amount of sweetness.

4 stalks fresh rhubarb (about 8″ long), finely chopped (save a whole stalk for topping if desired)
½ tsp granulated sugar
juice of half a lemon
2 cups rolled oats
½ cup sliced almonds, lightly toasted and divided
⅓ cup maple syrup
1 tsp baking powder
1.5 tsp ground cinnamon
2 pinches of fine salt
2 cups milk (almond milk, light coconut milk, etc)
1 large egg
1 Tbs coconut oil or unsalted butter, melted and cooled
2 tsp almond extract
1.5 cups diced strawberry, plus more halved pieces top top
a couple pinches of brown sugar

View the full recipe at OatandSesame →