A hearty and wholesome baked oatmeal bursting with sweet strawberries and tart rhubarb, perfect for a healthy breakfast or brunch.

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Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
In a large bowl, combine the oats, baking powder, cinnamon, and salt.
In another bowl, whisk together the milk, maple syrup or honey, melted coconut oil or butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped strawberries and rhubarb.
Pour the mixture into the prepared baking dish and spread evenly.
If using, sprinkle the top with brown sugar for extra sweetness and a slight caramelized finish.
Bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
Allow to cool slightly before serving. Serve warm, optionally with a splash of milk or a dollop of yogurt.

You can substitute the strawberries with blueberries or raspberries if preferred.
For a vegan version, use non-dairy milk and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Leftovers can be stored in the refrigerator for up to 5 days and reheated as needed.