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+ servings
Baked oats topped with fresh strawberries served on a white plate

Strawberry Rhubarb Baked Oats - Breakfast Meal Prep

Let's start my Spring Meal Prep Series with this Strawberry Rhubarb Breakfast Baked Oats: gluten-free, fully plant-based, and super easy and quick to make! Plus, this recipe is low in fats and calories and has no added sugar. Prep it ahead and enjoy it on-the-go all week!
5 from 2 votes
Prep Time 5 minutes
Total Time 45 minutes
Cuisine American
Servings 6
Calories 227 kcal

Ingredients
  

Dry Mix

Wet Mix

Fruit

Top

Instructions
 

  • Cut the strawberries into quarters.
  • Mix all the dry ingredients in a bowl.
  • Mix the milk and ground flax seeds in another bowl, and let it sit for a few minutes.
  • Then add all the other wet ingredients, along with the lemon zest.
  • Pour the wet ingredients into the dry ingredients, and combine them well with a spatula.
  • Grease the cake pan with the oil, and place the strawberries and rhubarb on the bottom.
  • Layer the fruit with the batter.
  • Top it with some pecans.
  • Put it into a preheated oven at 375° F, until it is set and golden brown across the top.
  • Serve it with some fresh strawberries on top and enjoy!

Video

Notes

Nutrition

Nutrition Facts
Strawberry Rhubarb Baked Oats - Breakfast Meal Prep
Amount per Serving
Calories
227
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Sodium
 
282
mg
12
%
Potassium
 
201
mg
6
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baked oats, breakfast meal prep, healthy breakfast, rhubarb, Strawberry
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