Baked Oatmeal with Rhubarb and Hazelnuts

Baked oatmeal with rhubarb and hazelnuts. Made with homemade hazelnut milk, sweetened with maple syrup. Vegan and Gluten Free.

Sorry if things have seemed a little quiet a round here lately. We took some time away and headed south for a few weeks (more to come on that later!), but a bit of quiet was really what was needed.

At the end of the winter I was feeling so rushed, so many things to get done and I was putting pressure on myself to post some creative spring recipes here, when really at home we were eating fridge clean out salads. It was good to get away, to find a bit of calm and some quiet moments with Matt. To sleep in our tent, to have very little to carry around and to cook outside, it’s my favorite kitchen. I’ve been trying to keep that same feeling of calm since we’ve been back, but life can get ahead of me sometimes; come home, unpack, do laundry, buy groceries, clean, reply to emails, head back to work, and so soon we’ve lost our vacation self. I’m really trying to be conscious of this, to stay focused on the present moment a keep a sense of peace throughout the day. Not letting tomorrow’s to do list get to me, not rushing to get through today’s and trying to capture the moments that typically pass me by.

I felt a bit silly on vacation, my head stuck in a book with my pen and highlither handy to mark my thoughts and favorite quotes, but there is too much goodness in here to let go unmarked. I am so in love with this idea of capturing moments and wanted to share with you some of those highlighted lines.

“Acknowledge and be grateful for the people and opportunities in your life that you are blessed with. Take note of the truth and beauty in the details that typically go unnoticed. That truth is magnificence. It is timeless. It is light. It is everywhere, around us and within us. It is in every single moment that we unconsciously let pass by. It is in the present moment. It may be disguised in the subtle and seemingly innocuous, but it’s there nonetheless. If we miss it, it’s because we weren’t looking hard enough and, in doing so, we’re settling for mediocrity. If we’re allowing for mediocrity, then are literally blocking out the light of a life steeped in promise and possibility. Capture as much as life as you can while connecting to what’s in front of you. because in the end, that’s where you will have found truth and fufilment.”

Bram Levinson, The Examined Life

We came home to a flourishing rhubarb plant in the garden, perhaps he needed a bit of time too. I hope this cozy breakfast idea can keep you company on one of these quiet spring mornings,  make yourself a cup of something warm, and just take some time.

Baked oatmeal with rhubarb and hazelnuts. Made with homemade hazelnut milk, sweetened with maple syrup. Vegan and Gluten Free.


A very cozy, warm spring morning breakfast. Great out of the oven in your pjs on the weekend, or topped with warm nut milk the next day for a quick and filling morning meal. Vegan and Gluten Free. Adapted from Green Kitchen Stories, Vegetarian Everyday. Serves 6.

Home made nut milks are my new ‘make it home made’ thing. I was tired of reading the list of ingredients on the back of store bought nut milks and always finding added sugar, thickeners, stabilizers and other unpronoucables. Making your own is so easy, fast and affordable. Plus you have control over the quality nuts that are used, and can get creative with the left over pulp. Nut milk bags are great, but I find a clean stocking works just as well!



4 cups sliced rhubarb, about 6-8 stalks
2 cups rolled oats (choose certified gluten free if gluten intolerant)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch sea salt
2 1/4 cups hazelnut milk (recipe below) or other milk of choice
2 tablespoons chia seeds + 1/3 cup water
1/4 cup pure maple syrup
1 tablespoon coconut oil + extra for greasing the pan
3/4 cup seeds, sunflower, pumpkin, etc.
1/2 cup chopped hazelnuts


Preheat the oven to 375 F and grease a baking a dish with coconut oil

Mix the chia seeds with water and place in the fridge

Thinly slice the rhubarb and spread in an even layer in the dish (approx 9 x 9 inch), it might seem like a lot, but once baked it reduces down, and I like a large amount of fruit!

Mix the oats, baking powder, cinnamon and salt in bowl

In a seperate bowl, whisk together the milk, chia seed gel, and maple syrup, poor over the oat mixture and mix well.

Spread the oat/milk mixture over the rhubarb

Combine the nuts and seeds with the coconut oil and mix together with your fngers until well coated, sprinkle on top of the oats and bake for 40ish minutes until set. Let cool slightly before serving.



1 cup raw hazelnuts
3 cups water


The night before, place hazelnuts in a large bowl and cover well with water, at least 3 cups, and let soak overnight

In the morning, strain out the soaking water and rinse the hazelnuts well with fresh water

Place nuts in a blender with 3 cups fresh water and blend on high for about a minute, then let sit for a few minutes in the blender

To strain, use a cheesecloth, fine sieve, nut milk bag or even a clean stocking, and pour the nut milk mixture through it. Strain the milk until only pulp is leftover, and use your hands to squeeze out any last drops of milk.

Can be easily altered using different raw nuts, spices or natural sweeteners. Great for porridge, smoothies or just straight up. Keep in a closed jar in the fridge for 3 days.

A few funky ideas to use up that leftover pulp here, and here. Or simply add to oats, smoothies, or combine with honey and spread on toast! Waste not, want not.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    Rosie @The Porridge Pot
    May 19, 2014 at 6:54 pm

    This looks so good! The pictures are really beautiful.

    • Reply
      Jodi Kay
      May 21, 2014 at 6:45 am

      Thank you so much, Rosie! J x

  • Reply
    Tina Muir
    May 23, 2014 at 10:52 am

    Oh my, this looks incredible! What a perfect breakfast! I definitely need to try this, perfect runner food!

    • Reply
      Jodi Kay
      May 23, 2014 at 11:43 am

      Thanks, Tina! Some great fuel for sure, get me through those last km’s when I know it’s waiting for me at home :) J x

  • Reply
    June 9, 2014 at 3:36 pm

    I’m making this today (but adding strawberries in place of 2 cups of rhubarb). It’s baking right now and I’m very excited to try it later. Just curious… what size baking dish did you use? Thanks!! And thanks for what I’m sure is going to be a terrific recipe :)

    • Reply
      Jodi Kay
      June 9, 2014 at 6:36 pm

      Hi there! I’m sure it’s going to be delicious with strawberries! Yum! Hope you enjoyed it! I used an oval baking dish that I picked up at a second hand kitchen shop, but I think it has about the same volume as a 9×9 inch baking dish!. Thanks for commenting, and I’ll add that to the instructions, J x

  • Reply
    June 9, 2014 at 7:17 pm

    Thanks so much for your response! I used a 9×13 pan and baked it for about 30 mins. I think I’ll use something a little smaller next time but I’m sure it’s going to be divine just the same! Counting down to breakfast time…

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