Strawberry Rhubarb Baked Oatmeal & Coconut Whipped Cream
Side Dishes

Strawberry Rhubarb Baked Oatmeal & Coconut Whipped Cream

Whole 30

Whole 30

No Added Sugar

No Added Sugar

Plant-Based

Plant-Based

Easy
Easy
Serves 2
Serves 2
Side Dishes

Strawberry Rhubarb Baked Oatmeal & Coconut Whipped Cream

Whole 30

Whole 30

No Added Sugar

No Added Sugar

Plant-Based

Plant-Based

Share
Email
Facebook
Pinterest
Print
Ingredients
2 cups fresh strawberries, chopped and stems discarded
2 rhubarb stalks, chopped
2 cups nutpods original unsweetened creamer
1 cup unsweetened cashew, almond or coconut milk
3 cups certified gluten-free oats
1/2 cup pure grade b maple syrup
1/2 cup chopped pecans
1/4 cup + 2 tbsp melted coconut oil
2 tsp cinnamon
1 tsp sea salt
1 tsp baking powder
1 tsp vanilla

Coconut Whipped Cream
1 can coconut cream, cooled in fridge at least 24 hours
2 tbsp grade b maple syrup
1 tsp vanilla

Instructions
1.
Preheat oven to 375. Combine all dry ingredients (except for fruit) in a bowl and mix well.
2.
Mix together wet ingredients (oil, creamer, milk and vanilla) in a separate bowl and then stir in with dry ingredients. Add in chopped fruit and continue to mix.
3.
Line baking pan with parchment paper and grease with coconut oil. Pour mixture into pan and bake at 375 for 45-50 minutes, until oatmeal bake is firm and top is golden brown.
4.
While oatmeal is baking add coconut cream ingredients together in a bowl and whip with beaters until stiff.
5.
Serve warm with chilled whipped coconut cream and an additional drizzle of maple syrup.
Lauren Chambers
Meet the creator
Lauren Chambers

@sofreshnsogreeeeen

Lauren Chambers is the Certified Nutrition + Hormone Health Coach, Feel Good Food + Healthy Lifestyle Blogger of So Fresh N So Green.