Strawberry Rhubarb Baked Oatmeal
Turn your seasonal rhubarb into a delicious and healthy breakfast dish this year! This Strawberry Rhubarb Baked Oatmeal perfectly pairs with vanilla Greek yogurt for a nutritious and satisfying breakfast.
Servings: 9 Squares
Calories: 100kcal
Cost: $7
Equipment
- 1 9x9 Pan
Ingredients
Dry Ingredients
- ¾ Cup Oats Quick
- 1 Tablespoon Chia Seeds
- 5 Teaspoons Hemp Hearts
- 1 Scoop Vanilla Protein Powder I used the brand Ascent
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
Wet Ingredients
- ¾ Cup Milk
- 2 Eggs
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla Extract
Chopped Fruit
- ½ Cup Strawberries Sliced
- ½ Cup Rhubarb Diced
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9x9 pan with non-stick spray. Set Aside. Grab out all ingredients to ensure you have them.
- In a large bowl combine: oats, chia seeds, hemp hearts, protein powder, cinnamon and salt.
- In a medium bowl combine: milk, eggs, honey, and vanilla extract. Ensure it is mixed well as the honey may settle to the bottom.
- Add the wet ingredients into the large bowl of dry ingredients. Once mixed thoroughly, add in strawberries and rhubarb and mix.
- Add mixture to the 9x9 pan. Bake in the oven for 30-35 minutes.
- Once done, remove from oven and allow to cool. Enjoy!
Notes
- Store in an airtight container in the the fridge
Nutrition
Serving: 1 Slice | Calories: 100kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g