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Rhubarb Blueberry Baked Oatmeal #SundaySupper


  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 ¾ cups rolled oats (I used Bob’s Red Mill Gluten Free)
  • ½ cup walnuts
  • ¼ cup + 2 tablespoons oat flour, divided (I used Bob’s Red Mill Gluten Free)
  • ¼ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups almond milk
  • 1 ½ cups rhubarb, thinly sliced, about ¼ inch thick
  • 1 2/3 cups blueberries
  • 1 large banana, mashed
  • 2 tablespoons pure maple syrup
  • 2 tablespoons vegetable oil
  • 1 tablespoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Lightly oil and 8 or 9 inch square baking pan.
  2. In a large bowl, stir together oats, walnuts, ¼ cup oat flour, cinnamon, baking powder, and salt.
  3. In the baking dish stir together the rhubarb, 1 1/3 cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar. Spread into an even layer. Top with the dry ingredients.
  4. In a medium bowl, whisk together milk, banana, maple syrup, oil, and vanilla. Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a couple of times before poking the oatmeal with a fork, making sure to get all the way to the bottom. You want the wet ingredients to soak into the oatmeal, but do not stir the mixture. Top with reserved 1/3 cup blueberries.
  5. Bake for 35-45 minutes, until lightly browned, bubbling, and the top is set. It should still be gooey and moist underneath. Serve hot from the oven. May be stored in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until warmed through.

Notes

Recipe adapted from Edible Perspective

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes