Rhubarb Baked Oatmeal (Transportable) Recipe
This transportable Rhubarb Baked Oatmeal tastes like a bowl of oatmeal meets a gourmet rhubarb muffin! These handheld squares are perfect for busy mornings, featuring a sweet jammy rhubarb topping, a hint of coconut, and the perfect sweet-tart balance.
Servings 12 servings
Calories 195kcal
Ingredients
- 2¼ cups quick oats
- ¼ cup all- purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon.
- ⅛ cup chia seeds
- ⅓ cup sweetened coconut flakes
- ½ cup brown sugar packed
- ¼ teaspoon salt
- ¾ cups Milk *I use 1%
- ½ cup unsweetened applesauce
- ¼ cup orange juice *I use freshly squeezed
- 1 teaspoon orange zest
- 2 large eggs
- 2 tablespoon melted butter * I use unsalted
- 2 teaspoon vanilla extract
- 1 cups rhubarb diced small
Topping
- ¼ cup slivered almonds
- ¼ cup rhubarb pieces
- 1 tbsp brown sugar
- ½ tablespoon white sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 350° F176° C . Lightly spray an 8x8 baking dish with non-stick spray.
- Mix Dry: ingredients together in a large bowl.2¼ cups quick oats, ¼ cup all- purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon., ⅛ cup chia seeds, ⅓ cup sweetened coconut flakes, ½ cup brown sugar, ¼ teaspoon salt
- Whisk together milk, applesauce, butter, orange juice and orange zest, and egg in a separate bowl.¾ cups Milk , ½ cup unsweetened applesauce, ¼ cup orange juice, 1 teaspoon orange zest, 2 large eggs, 2 tablespoon melted butter, 2 teaspoon vanilla extract
- Add milk mixture to oat mixture. Stir in chopped rhubarb. Stir until combined.1 cups rhubarb
- Allow to stand for 10 minutes.
- Pour into prepared pan.
- Add remaining pieces of chopped rhubarb, pushing them slightly into the oats.¼ cup rhubarb pieces
- Mix topping together in a bowl1 tablespoon brown sugar, ½ tablespoon white sugar, ¼ teaspoon cinnamon
- Sprinkle on slivered almonds and topping. Try to sprinkle the sugar topping directly over the pieces of rhubarb.¼ cup slivered almonds
- Bake 35-44 minutes.
- It's done when the center is set and a cake tester comes out clean.
- Allow to cool for 10 minutes before removing, using an offset spatula to loosen. Serve or store covered in the refrigerator for up to a week. Heat for 15-20 seconds in the microwave. Freeze for up to 3 months.
Notes
Expert Recipe Tips:
- Better the Next Day! While these squares are delicious warm, they actually taste even sweeter after a rest in the fridge! Chilling allows the tart rhubarb juices to meld with the brown sugar and oats, creating a perfectly balanced, jammy flavor, while making the bars sturdier. It makes them the ultimate make-ahead breakfast for busy mornings! If you prefer to eat your baked oatmeal warm and want a little extra sweetness, I recommend a tiny drizzle of maple syrup or sweetened yogurt on top.
- Using Frozen Rhubarb: If you are using frozen rhubarb, do not defrost or drain it! I have carefully balanced this recipe with less milk to account for the natural juices the rhubarb releases as it bakes. Using it straight from the freezer ensures your oats stay moist and flavorful. Just be sure to dice the stalks into small, pea-sized pieces while they are still frozen for the best distribution!
- The Sweetness Balance: You might notice that these squares taste sweeter when cold! Chilling allows the flavors to meld and the tartness of the rhubarb to mellow.
- The 10-Minute Hydration: Don't skip the rest! Letting the batter sit for 10 minutes before baking allows the oats and chia seeds to absorb the liquid. This is the secret to a non-mushy, portable square.
- The "Clean Cut" Rule: Let the pan cool for at least 20 minutes before slicing. For the most professional, sharp edges, chill the bars in the fridge before cutting.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: These freeze beautifully! Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months.
- Reheating: Microwave for 30-45 seconds for a "just-baked" warm feel, or eat them cold as a handheld breakfast bar. If you want them cold, but they are frozen, cook for 15- 20 seconds in the microwave.
- Lighten-Up: You can bring the points down by using a brown sugar substitute (like Monk Fruit) in the batter. You'll only need half the amount of monk fruit (¼ cup). However, I recommend keeping the real sugar for the topping to get that spectacular caramelized glaze!
Nutrition
Serving: 1piece | Calories: 195kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 132mg | Potassium: 200mg | Fiber: 3g | Sugar: 16g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg
