Strawberry Rhubarb Oatmeal Bake {Gluten Free}
Prep time
Cook time
Total time
  • 1 ripe banana, mashed
  • 2 eggs
  • ½ cup brown sugar
  • ¾ cup milk (I used unsweetened vanilla cashew milk)
  • 1½ cups gluten free rolled oats
  • ¼ cup almond meal flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup diced rhubarb
  • ½ cup diced strawberries
  1. Preheat the oven to 350 degrees.
  2. Combine oats, almond flour, baking powder, cinnamon, and salt in a bowl and set aside.
  3. Mash banana very well.
  4. Add mashed banana, eggs, brown sugar, and milk to a bowl and mix to combine.
  5. Dice strawberries and rhubarb and stir into the wet ingredients.
  6. Add the wet ingredients to the dry and mix well until completely combined.
  7. Grease a 2.5 quart baking dish.
  8. Pour the oatmeal mixture in the dish.
  9. Bake for 30-35 minutes until oatmeal is set in the middle.
Optional: Add thinly sliced strawberries or diced rhubarb to the top of the oatmeal for a garnish before baking.
If you don't have a 2.5 qt baking dish, you can use a 9x9 square baking dish, but may need to increase your cooking time because the oatmeal will be thicker than in a larger dish.
Recipe by Gluten Free Jess at