Rhubarb Baked Oats

White dish with rhubarb baked oats topped with chunks of rhubarb.

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Easy rhubarb baked oats with a soft spiced centre, crunchy oat topping, and bursts of rhubarb throughout.

Course Breakfast

Cuisine American, British

Prep Time 35

Cook Time 25

Total Time 1

Servings pieces

Calories 245kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

300 g rhubarb
30 g caster sugar
200 g oats
1 tsp ground cinnamon
½ tsp ground ginger
2 tsp baking powder
1 banana mashed
2 tbsp honey
2 eggs medium
250 ml milk

UK Measurements - US Measurements

Instructions

Wash and trim the rhubarb and chop it into small pieces (2 cm). Put it in an oven tray. Sprinkle with the sugar.
300 g rhubarb, 30 g caster sugar
Cover the tray with foil and bake for 15 minutes at 180°C / 350°F. This will make the rhubarb soften slightly, without making it too mushy. Leave the rhubarb to cool for 10 minutes.
Measure out oats, ground cinnamon, ground ginger, baking powder and place them in a large mixing bowl. Mix to combine.
200 g oats, 1 tsp ground cinnamon, ½ tsp ground ginger, 2 tsp baking powder
Mash the banana and add it to the bowl. Add the honey, eggs and milk. Mix well.
1 banana, 2 tbsp honey, 2 eggs, 250 ml milk
Add half the rhubarb chunks and mix (reserve the rest to put on top).
Spoon the oat mixture into an oven-safe dish and top with the rest of the rhubarb chunks.
Bake for 25-28 minutes at 180°C / 350°F until golden on top and set in the centre. Allow to cool for 5 minutes then serve warm.

Notes

Storage

Store any leftover rhubarb baked oats covered in the fridge for up to 4 days. The texture stays soft making it perfect for meal prep breakfasts throughout the week.

To reheat, microwave individual portions for 1–2 minutes until warm.

These baked oats can also be frozen for up to 3 months, in portions. Defrost overnight in the fridge before reheating.

Variations

Make strawberry rhubarb baked oats by adding halved strawberries to the mixture.

To add extra ginger flavour, you could add some finely chopped stem ginger to the oat mixture.

Add vanilla extract to complement the rhubarb.

Add a scoop of protein powder in with the dry ingredients (vanilla flavour would work best, or plain) to make protein baked oats.

To make it more dessert like, why not add a crumble topping - a simple way to do this without baking is to crumble up digestive or Biscoff biscuits.

Equipment

I make this in a serving dish which is 30 x 21 cm.

Nutrition