2 1/2cupsunsweetened almond milkor milk of your choice
⅓cupmaple syrupor sweetener of your choice
2teaspoonsground cinnamon
1largeeggbeaten
1teaspoonbaking powder
1cupfresh strawberriescut into 1" chunks
1stalk rhubarbhalved and chopped into 1" chunks (about 1 cup)
For the streusel:
½cupold fashioned rolled oats
¼cupall purpose floursubstitute with oat flour or almond meal to make gluten-free
¼cuplight brown sugarpacked
1teaspoonground cinnamon
4tablespoonscold unsalted buttercut into small cubes
Instructions
Prepare the oats:
Place the oats, chia seeds, milk, maple syrup and cinnamon in a medium bowl and stir to combine. Cover with plastic wrap and refrigerate overnight. Do not add the egg or baking powder.
The next morning, preheat the oven to 375 degrees and grease an 8x8" square baking dish.
Add the beaten egg and baking powder into the oatmeal mixture and stir until well incorporated.
Stir in the strawberries and rhubarb and pour the mixture into the prepared baking dish.
Prepare the streusel:
Place the oats, flour, sugar and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles.
Sprinkle the streusel evenly over the overnight oat mixture.
Bake the oatmeal on the middle rack of the oven for 30-40 minutes or until the majority of the liquid has been absorbed and the oatmeal is puffed in the middle. If the streusel topping begins to brown too quickly, cover with foil for the remaining baking time.
Remove the baked oatmeal from heat and cool for about 10 minutes on a wire rack before serving.
Serve and enjoy!
Notes
If you wish to omit the chia seeds, decrease the amount of milk to 2 cups.
The streusel topping may also be made in advance and stored in an air tight container until ready to use.