Rhubarb Baked Oats (Vegan)
These Rhubarb Baked Oats are soft, cakey and so delicious. With a sticky rhubarb compote on top, these spiced oats are naturally vegan, high in protein and fibre and naturally plant-based and ideal for meal prep.
Baked oats are one of my favourite recipes to prep for breakfast throughout the week, and I wanted to make the most of forced rhubarb season. The fruit is just so vibrant and pink, and I wanted to show it off in a breakfast form (also try my Baked Rhubarb with Ginger Granola Yoghurt Bowls) as it’s so refreshing and tastes like spring. With a cake-y sift base and golden crispy top, these feel like dessert for breakfast while being full of healthy ingredients like oats, flaxseed and chia seeds. I love these warm or cold topped with dairy-free coconut yoghurt and more rhubarb.
Why will I love these oats?
These oats are so good:
- Taste and feel like dessert for breakfast
- Soft, cake-y, tender and golden
- Topped with homemade sticky rhubarb compote
- Naturally sweetened with banana
- Naturally high in fibre
- From oats and seeds
- A great source of protein using protein powder and seeds
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free
- Made with good for you ingredients
- Ideal for meal prep
- Enjoy these warm or cold
- Delicious as they are or topped with yoghurt
- Everyone will love them
- Make the most of rhubarb season
- Spiced with cinnamon and ginger
- Make up a bigger batch to feed a crowd
- Delicious for breakfast or brunch at the weekend
- With 10 different plant points
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section below.
For the rhubarb:
- Forced rhubarb: this is so pretty and pink.
- Lemon: the juice adds more tang.
- Orange: the zest adds so much flavour but it’s not essential.
- Spices: cinnamon and ginger work so well.
- Maple syrup: or agave to add a little sweetness as rhubarb is very tart.
As for the oats:
- Ripe banana: the riper the better as they are softer and sweeter.
- Rolled oats: the key to all good breakfast dishes.
- Vegan vanilla protein powder: I use the Form vanilla protein (or the Pureblend for an unflavoured one) which is great for adding sweetness and a great texture. If you don’t like using protein powders, use some oat flour or more oats.
- Chia and flaxseeds: these add fibre, protein and are great for replacing eggs.
- Baking powder: for the rise.
- Spices: cinnamon and ginger as above.
- Plant-based milk: and dairy-free milk is great, but I like to bake with soya with only 2 ingredients (a great natural source of protein).
- Dairy free yoghurt: I use the Cocos Organic natural or vanilla yoghurt which is full of live bacteria and is great for the gut. It’s also so thick and creamy.
- Salt: for flavour.
- Granola or seeds: to serve on top.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats are GF. This is also nut-free.
How do I make them?
These are ready in a few steps:
- Chop and trim the rhubarb: and add to a ceramic or non-stick pan.
- Cook with a lid half on for 10 minutes: or until softy and sticky.
- Mash the banana in a dish: and add all of the other ingredients.
- Stir well until thick and smooth: and smooth over the top.
- Spoon over most of the rhubarb: and spread over.
- Bake in the oven until golden and risen: about 35 minutes.
- Allow to cool for 20 minutes: this allows the oats to firm up.
- Slice and serve with more yoghurt and rhubarb: or wait and eat cold.
How long will they last?
Once cold, keep these in a sealed container for 2-3 days in the fridge or 1 month in the freezer. Allow to defrost and then enjoy cold or warm back up in the oven for 10 minutes.
What other recipes can I try?
For more breakfast ideas:
- Banoffee Baked Oats
- Matcha and Blueberry Overnight Oats
- Baked Rhubarb and Ginger Date Granola Yoghurt Bowls
- Creamy Apple Chia (no) Overnight Oats
- Chocolate Blood Orange Baked Oats
Rhubarb Baked Oats (Vegan)
These Rhubarb Baked Oats are soft, cakey and so delicious. With a sticky rhubarb compote on top, these spiced oats are naturally vegan, high in protein and fibre and naturally plant-based and ideal for meal prep.
Ingredients
For the Rhubarb:
- 400g forced rhubarb, trimmed and chopped into 2-cm pieces
- ½ lemon, juiced (1 tbsp)
- ½ orange, zested
- Spices: ½ tsp ground cinnamon, ½ tsp ground ginger
- 1 tbsp maple or agave syrup
For the Baked Oats:
- 1 ripe banana (100g)
- 200g rolled oats
- 60g vegan vanilla protein powder
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- Spices: 1 tsp cinnamon, ½ tsp ground ginger
- 320ml plant-based milk
- 100g thick dairy-free yoghurt, plus extra to serve
- A pinch of salt
- Granola or seeds, to serve
Instructions
- Start by making the rhubarb. Add all of the rhubarb ingredients to a non-stick or ceramic pan and once warm over a medium heat until bubbling and then cook for about 10 minutes with a lid half on until juicy and softening. Stir often and try to keep some rhubarb pieces in tact.
- Preheat the oven to 160Fan/180ºC.
- For the oats, add the ripe banana to an oven proof dish (16x22cm or 20x20-cm square) and mash well until smooth.
- Now add in the oats, protein powder, chia and flax seeds, baking powder, cinnamon, ginger, plant-based milk, yoghurt and salt. Stir to a thick, smooth batter.
- Smooth over the top and add spoonfuls of the rhubarb on top, saving about 4 tbsp for serving. Spread the rhubarb out to mostly cover the top.
Bake in the oven for 30-35 minutes, until firm to touch, golden brown all over and risen. - Allow to cool for 20-30 minutes before slicing into 4 or 6 squares.
- Serve warm or cold with some thick coconut yoghurt, the rhubarb compote and some seeds or granola.
- Keep leftovers in the fridge in a sealed container for 2-3 days or in the freezer for 1 month, wrapped well, and allow to defrost to enjoy. Warm back up in the oven for 10 minutes to re-heat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Rhubarb Baked Oats, so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With rhubarb love x
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