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Berry Rhubarb Baked Oatmeal Crumble

Adapted from Nutmegs, seven. I’m re-posting this recipe because it got scrambled in the blog move.

Mulberry Rhubarb Baked Oatmeal Crumble

Is this baked oatmeal breakfast or dessert? I styled it like a dessert, with a pouf of whipped cream on top because it TASTES like a decadent fruity dessert, a lovely warm fruity crumble with a crunchy topping and a fruity sauce on the bottom. But really (if you skip the whipped cream) it is a quite healthy breakfast full of fruit, fiber, and protein. I love breakfasts like that.

This is something I’ve been meaning to try ever since Ann at The Fountain Avenue Kitchen posted her Strawberries & Cream Baked Oatmeal. When I met mom and dad for lunch last Sunday, they brought me some rhubarb. To me, that seemed like the perfect opportunity to try out this “baked oatmeal thing”. After trying this delicacy, I may never go back to eating regular oatmeal again …

Berry Rhubarb Baked Oatmeal Crumble

Berry Rhubarb Baked Oatmeal Crumble

Ingredients

  • 3 cups rhubarb, cut into 1-inch lengths
  • 4 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup (100g) old fashioned oats (not instant oats)
  • 1/3 cup (30g) almonds, roughly chopped
  • 1/4 cup (60g) brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 tsp salt
  • 1 cup (250ml) milk
  • 1 large egg white
  • 1 1/2 Tablespoons melted butter
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • For the top:
  • 1 1/2 Tablespoons flaked almonds
  • 1/2 Tablespoon or so of raw (Turbinado) sugar
  • 1/2 - 1 cup mulberries (or other berries)

Instructions

  1. Pre-heat the oven to 375 F. Spray a small casserole dish or 8x8 inch square baking dish with cooking spray. Scatter the rhubarb over the bottom and toss with the sugar and vanilla.
  2. In a small mixing bowl, mix together the oats, chopped almonds, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the melted butter, milk, egg white and almond extract.
  3. Sprinkle your oat mixture over the rhubarb evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle with mulberries, raw sugar and 1 1/2 Tablespoons of flaked almonds.
  4. Bake for 40 minutes or until the dish has set and turned a lovely brown and crunchy on top. Let cool for 5 minutes before serving.

Notes

If you want to serve it for dessert, serve in wedges with a little dollop of whipped cream. Or just scoop it out in warm spoonfuls into a bowl for breakfast with your coffee or tea in the morning. It's yummy with vanilla yogurt on top too.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/berry-rhubarb-baked-oatmeal-crumble/

Mulberry Rhubarb Baked Oatmeal Crumble

This recipe was shared at Cast Party WednesdayTasty ThursdaysFoodie Friends Friday and From the Farm Bloghop.

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3 Responses

  1. Ann

    This looks divine, Ann! Break out the chai….I am on my way! :-)

    May 8, 2013 at 8:33 am

  2. Love this recipe! Rhubarb is my favorite. :)

    May 8, 2013 at 9:58 pm

  3. I say baked breakfast. It’s fun to enjoy something sweet for breakfast. it makes an excellent brunch item too. Thanks for sharing on Foodie Friends Friday.
    Your co host form Nosh My Way.

    May 12, 2013 at 10:18 am