To Die For Recipe: Rhubarb Apple Baked Oatmeal

The Maple-Cinnamon Apple and Pear Baked Oatmeal was the fist of many extremely successful recipes I tried from the Oh She Glows Cookbook. I’m so crazy about this recipe that I always double it, and now have begun experimenting with different fruit combinations. Here’s the “inspired recipe” for my latest version, made with beautiful massive rhubarb stalks from Klippers Organics (located in Cawston, BC).

4 ½ c. oats
4 tbsp coconut sugar
3 tsp cinnamon
2 tsp baking powder
1 tsp ground ginger
2 tsp Himalayan salt
1 tsp ground nutmeg
4 c. nut milk of your choice
1 c. apple sauce or mashed banana
1/2 c. maple syrup (or less if you prefer)
2 tbsp pure vanilla
3 c. chopped rhubarb (I used 3 big stalks from Klippers Organics)
3 c. chopped apple (I used Spartans from Klippers Organics)
1/2 c. chopped hazelnuts
Chopped rhubarb and apple for garnish


  • In a large bowl, mix together your first seven dry ingredients
  • In a separate medium bowl, combine milk, apple sauce/banana, maple syrup, vanilla
  • Add wet to dry and then add chopped fruit
  • Transfer to 14″ x 11″ casserole dish
  • Decorate the top with chopped fruit and nuts
  • Bake at 350F for about 40 minutes



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