Baked Oatmeal with Spring Rhubarb

Baked Oatmeal with Spring Rhubarb

Baked Oatmeal with Spring Rhubarb

By Honest Cooking
50 minutes

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Details
  • Servings:   8
  • Calories:   297
  • Protein:   9g
  •  
  • Fiber:   7g
  • Sugar:   12g
  • Carb Total:   36g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   12g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   breakfast
  • Dish:   desserts
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Cuisine
  • american
Comments
Ingredients
  • 2½ cups rhubarb cut into 1-inch pieces
  • 2 flax eggs 2 tablespoons flaxseed meal +6 tablespoons warm water
  • 2 cups gluten-free oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon coconut sugar
  • 1 3/4 cup unsweetened almond milk or milk of choice
  • 2 teaspoons + 1/3 cup maple syrup or honey if not vegan
  • 3 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup slivered almonds
Instructions

Baked Oatmeal with Spring Rhubarb serves 8 original recipe by Honest Cooking.

View original preparation instructions

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