Servings: 8

Weight Watcher Smart Points: 12

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 teaspoon baking powder
  • 1/3 cup brown sugar (could use coconut sugar for an unrefined alternative)
  • Optional: 1/2 cup shredded coconut (when using, I use unsweetened in this recipe)
  • 2 tablespoons melted coconut oil (could use melted butter)
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 cup pure maple syrup (could use honey)
  • 2 cups milk (last time, I used 1 cup canned coconut milk and 1 cup nonfat milk; use whatever milk you prefer)
  • 2 cups old-fashioned oats
  • 1 1/2 level cups (about 6 ounces) diced rhubarb
  • 1 teaspoon kosher or sea salt
  • 1/2 cup toasted, slivered almonds, divided
  • 1/2 tablespoon pure vanilla extract


  1. Preheat the oven to 375 degrees F, and butter the inside of a 9 x 13-inch baking dish.In a large bowl, mix together the oats, 1/4 cup of the almonds, 1/4 cup of the optional coconut, baking powder, cinnamon, ginger, and salt.In another bowl, whisk together the maple syrup, milk, egg, coconut oil or butter, and vanilla.Sprinkle half of the rhubarb and strawberries over the bottom of the baking dish
  2. (I use my hands to evenly distribute the fruit.) Cover the fruit with all of the dry oat mixture
  3. Slowly drizzle the milk mixture over the oats
  4. Scatter the remaining fruit, almonds, brown sugar, and coconut, if using, over the top.Bake for 35 to 40 minutes or until the oat mixture has set
  5. Remove from the oven and let cool for a few minutes.This may be eaten immediately or made ahead and reheated or eaten cold
  6. Store leftovers in the refrigerator
  7. (I often prepare this the night before and like the way the flavors develop and the oatmeal sets as it sits overnight.)

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