Enjoy for a warm, filling breakfast or as a dessert.
Total Number of Servings: 4
Serving Size: approximately 1 cup
1 cup rhubarb, chopped
1 cup rolled oats
1/4 cup almonds, roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 pinch salt
2 cups almond milk
Preheat oven to 350°F and coat a medium-sized oven dish lightly with olive oil. Cover the bottom of the dish with rhubarb pieces. Combine the oats, almond, chia seeds, cinnamon and salt in a separate bowl. Pour the mixture on top of the rhubarb and pour the almond milk on top. Bake for 30 minutes. Serve warm.