Last year was really the first time I dove into the world of rhubarb, and I was immediately hooked. This funny looking + very sour vegetable kept my mind whirling with ideas. I just can't get over its natural vibrant hue. I actually found a patch of rhubarb growing along our fence last year. It showed up late in the summer and at first glance thought it was a large weed but was ecstatic to find out it was an edible plant!

Sometimes rhubarb is a bit greener or will have more of a mixed green/red-pink color. The green does not necessarily mean the rhubarb is not ripe and the deep red rhubarb does not mean it will taste sweeter. Different varities will yield different colors and the sourness will slightly vary between them.

Here are two articles if you're looking for more information on growing or buying rhubarb: Rhubarb Varities + Harvesting Rhubarb

The deep red hue is just prettier for baking.

This baked oatmeal recipe is perfect to serve along with a brunch spread. Or, it will feed 2 people for breakfast for nearly a week!

Feeling like your own personal sized baked oatmeal? Now you can do that too! Recipe included at the end of the post.

I was pleasantly surprised at how the texture turned out without adding egg to the mixture. This recipe is not only gluten-free but vegan as well! I had a request for more vegan recipes, so I wanted to give this a shot. I'm always up for a good kitchen challenge! The only other time I've made baked oatmeal, I used 1 egg to help bind the oats together. However, I enjoyed this vegan version much more. Adding a bit of oat flour and flax really helped to glue it all together.

It's not quite stiff enough to hold with your hand and not nearly as gooey as stovetop oatmeal.

But it is incredibly thick. My favorite way for oatmeal to be!

Also delicious straight from the fridge. Guilty!

With rhubarb's natural tartness, I decided to add coconut sugar to the rhubarb + berry mixture on the bottom of the baking dish. This was instead of adding all of the sugar to the wet mixture that is poured overtop. I thought this method would help distribute the sweetness more evenly and that it did. I also added a bit of maple syrup and one mashed banana in the wet mixture to add more sweetness + flavor throughout.

But if you don't love bananas, you're in luck! The banana flavor does not come through at all!

The gooey fruit + rhubarb layer was incredible. And addicting. I scraped the bottom of the pan clean after divying up the bake to a few friends.

Pretty sure I devoured an entire serving while photographing. I really was not expecting it to be quite so tasty but could have continued to eat it all.day.long.

Topping with coconut milk + a few extra almonds is my favorite way to enjoy this comforting meal.

I can confidently say this is one of my top 5 best breakfast creations to date!

So that means you really need to make it. This weekend. For sure.

Don't be scared off by the rhubarb. Actually, if you've never tried cooking or baking with rhubarb this is a great place to start. This recipe couldn't be easier and involves no pre-cooking of the rhubarb or turning into a puree. The hardest part is waiting for it to finish baking!

Print this!

inspired by: Cookie and Kate, Strawberry Rhubarb Crumble

heavily adapted from: Super Natural Every Day, Baked Oatmeal

Rhubarb Berry Baked Oatmeal

gluten-free, vegan // yields 6 meal-sized portions, or 8-10 side portions

dry:

1 3/4 cup gluten-free rolled oats
1/2 cup sliced almonds
1/4 cup + 2 tablespoon gluten-free oat flour
1/4 cup coconut sugar, or sucanat/brown sugar
2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt

wet:

2 cups unsweetened almond milk
1 1/2 cups chopped rhubarb, 1/4-inch pieces
1 2/3 cups roughly chopped berries, fresh or frozen
1 medium banana, well-mashed
2 tablespoons pure maple syrup*
2 tablespoons unrefined coconut oil, melted
1 tablespoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.
Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.
Lightly toss together and spread evenly around the dish.
Evenly spread the dry ingredients overtop the berry mixture.
Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.
Top with the remaining sliced almonds and berries.
Bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer. For a gooier baked oatmeal bake closer to the 35 minutes.
Remove from the oven and let sit for 5-8 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: *If I made this again for myself I would probably leave out the 2 tablespoons of maple syrup. It was just slightly too sweet for my taste as an everyday breakfast, but I am quite sensitive to sugar. Ripe berries and banana really help to sweeten this dish. If feeding to a crowd or brunch, however, I would keep the 2 tablespoons in. Rhubarb can also vary in it's sourness [as can the berries], but the great thing is you can always serve this with maple syrup on the side. I believe that whole wheat pastry or spelt flour could be substituted for the oat flour if desired. Oat flour can be ground from oat groats, steel cut oats, or rolled oats in a blender, food processor, etc. You want a flour-like texture. Sift after blending. Do not use instant oats. I used a mixture of blueberries, blackberries, and strawberries. If using only blueberries, there is no need to chop them.

Looking for dessert?

All you need to do is increase the maple syrup to 1/3 cup and serve with vanilla coconut milk ice cream on the side!

Looking for a single serving? I've got that, too!

Single-Serving Rhubarb Berry Baked Oatmeal

gluten-free, vegan // yields 1 large breakfast portion

dry:

1/3 cup gluten-free rolled oats
1 1/2 tablespoons sliced almonds
1 tablespoon teaspoons gluten-free oat flour
2 teaspoons coconut sugar, or sucanat/brown sugar
1 teaspoon ground flax meal
1/3 teaspoon cinnamon
1/6 teaspoon baking powder
pinch of ginger
pinch of salt

wet:

1/3 cup unsweetened almond milk
1/4 cups chopped rhubarb, 1/4-inch pieces
1/4 cup roughly chopped berries
1 1/2-inch piece banana, well-mashed
1 teaspoon pure maple syrup*
1 teaspoon unrefined coconut oil, melted
1/2 teaspoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 4-inch baking dish with coconut oil or vegan butter.
Mix the oats, 1 tablespoon almonds, 2 teaspoons oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
Place the rhubarb, 3 tablespoons of the berries, 1 teaspoon oat flour, and the coconut sugar in the baking dish.
Lightly toss together and spread evenly around the dish.
Evenly spread the dry ingredients overtop the berry mixture.
Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.
Top with the remaining sliced almonds and berries.
Bake for about 25-30 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer.
Remove from the oven and let sit for 5 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: Refer to full-sized recipe.