Strawberry Rhubarb Baked Oatmeal
I love everything rhubarb, but still my first taste of rhubarb every year surprises me as I immediately sink into a puddle of rhubarb love. Especially when paired with strawberries and pecans and oats, I could eat nothing but this all day long and there would be a silly grin on my face the whole time.
Last year I made Strawberry Rhubarb Crisp for my family (more than once!) and my whole family loved it as much as I did, including my daughter–even though it had nuts in it. It’s a fantabulous dessert that I do so recommend you try, but this year I thought I’d try to health-ify it a little more, you know, so I don’t have to feel guilty about eating it for breakfast. Not that I ever really did, but this year I am trying to eat more veggies and lighten up a little bit so I can lose a bit of that baby belly fat that is still with me after 16 years … can you believe my baby girl is 16 already! Life just flies by …
Anyway, back to the subject at hand: rhubarb. Guess what? Although we typically think of it as a fruit, rhubarb counts as a VEGGIE! (This is true despite, according to Wikipedia, in 1947, a New York court declared that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. Interestingly, this meant that the tariff on rhubarb was lower since veggies had higher tariffs than fruits.) Still because it is a stalk it IS a vegetable so you can tell your mom you ate your veggies today after you eat this sumptuous oatmeal. It warms up wonderfully in the microwave, so make up a batch this weekend and portion it out and you should have breakfast ready for the whole week!
- 2 cups chopped rhubarb
- 1 cup sliced strawberries
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 Tablespoon butter, melted
- 1 cup milk
- 1 egg white
- 1 teaspoon vanilla
- Preheat the oven to 375 F. Spray a small casserole pan with cooking spray.
- Pour the berries into the casserole pan and add the sugar and vanilla. Stir gently to mix together. Take out about 1/3 cup of the berries for the top and set aside.
- In a small mixing bowl, stir together the oats, walnuts, cinnamon, baking powder and salt. Sprinkle this mixture over the berries in the casserole pan.
- Now, add the butter, milk, egg white and vanilla to your mixing bowl and whisk until thoroughly mixed. Pour this mixture over the oats, trying to get it as evenly distributed as possible.
- Sprinkle the reserved berries over top and, if you like, sprinkle the top with about 1 Tablespoon of raw sugar (to give the top a little extra crunch).
- Bake at 375 for about 40 - 50 minutes or until the oat mixture is set and nicely browned on top and the rhubarb is tender. Let cool slightly, and serve warm plain ... or with ice cream, light whipped cream or vanilla Greek yogurt on top.
For a gluten free breakfast, use gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, 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.