Preheat oven to 350F degrees.

In a large bowl, whisk together milk, flax egg, maple syrup, baking powder, vanilla, cinnamon and salt. Next add rolled oats, strawberries and rhubarb and stir to combine.

Transfer mixture into an oven safe baking dish and bake for 30-35 minutes.

Serve with fresh berries to top and enjoy!

Add strawberries, rhubarb and a splash of water to a pot and cook down for 2-3 minutes to soften.

Next add oats, water, maple syrup to taste and cashew butter and bring to a boil, then lower to a simmer.

Stirring often, let cook until oats are soft and tender and liquid is absorbed. You can cook to achieve your desired consistency. Turn the heat off, stir in plant milk and stir again.

Serve with extra berries to top if desired.

In a jar, add oats, plant milk and maple syrup.

Shake or stir to combine then add strawberry chunks and shake again.

Top with rhubarb chia jam or stir in, cover and set in the fridge overnight, or for at least 3-4 hours.