Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, prepare your fruit by hulling and quartering 1 cup of strawberries into 1/2-inch pieces and chopping the 3/4 cup of rhubarb into similar-sized chunks. Slice the remaining 1 cup of strawberries into 1/4-inch rounds and chop the 1/2 cup of rhubarb for the topping. This advance prep ensures everything is ready when you need it and prevents any delays during assembly.

In a large mixing bowl, combine the oats, cinnamon, chia seeds, and sea salt. Pour in the almond milk, honey, and vanilla essence, stirring well to distribute everything evenly. Add the quartered strawberries and chopped rhubarb from Step 1, mixing gently to incorporate. Let this mixture sit for 10 minutes—this allows the oats and chia seeds to absorb the liquid, creating a creamy, cohesive base. I find this soaking step essential; it prevents a dry, gritty texture and gives the oatmeal a better consistency when baked.

While the oat mixture is soaking, make your crumbly topping in a separate bowl. Combine the almond meal, coconut sugar, and coconut oil (use your fingers to break the solidified coconut oil into small pea-sized pieces as you mix). The coconut oil will create little pockets that toast up during baking, giving you that desired crumbly texture. Gently fold in the sliced strawberries and chopped rhubarb from Step 1, being careful not to crush the fruit.

Pour the soaked oat mixture from Step 2 into your prepared baking dish, spreading it evenly. Sprinkle the topping mixture from Step 3 over the oatmeal in an even layer, pressing down gently but not too firmly—you want it to stay somewhat loose so it crisps up while baking. Place the dish in your preheated 350°F oven and bake for 45 minutes, until the top is golden brown and the edges are bubbling slightly.

Remove the baked oatmeal from the oven and let it cool for 5-10 minutes. I prefer to let it set just a bit rather than serve it piping hot—this helps it hold together better when portioning. Cut into squares and serve warm or at room temperature. You can top each serving with a dollop of yogurt for creaminess and tang, which pairs beautifully with the tart rhubarb.