A month ago when I made this oatmeal it was perhaps an unusual breakfast for a warm morning. But since I bake the oatmeal the night before, it’s good the next day chilled and ready to eat. Now it’s a reminder to chop and freeze some rhubarb quick, before we have a hard frost. My inlaws are happy to share their rhubarb and I shared a container of the oatmeal with them. My father-in-law called to tell me he just loved the fruity flavors and how much they enjoyed the new baked oatmeal.!
I bake my pan of oatmeal in the evening so I don’t have to wait for my breakfasts. A cool, healthy breakfast without having to turn the oven on is my idea of good planning ahead.. This time I tried a recipe for strawberry rhubarb baked oatmeal and it is super fruity and delicious! It’s like pie for breakfast, always a good thing! I had chopped up rhubarb several days earlier for another recipe and had 2 cups leftover. I spread the rhubarb pieces over the bottom of a sprayed 9×13-in pan. I sliced up a pint of strawberries and spread them over the rhubarb.
The recipe was a measure and dump one but I changed that. I added the eggs, applesauce, oil, sugar and milk to a mixing bowl and whisked it well until it was blended.
Then I measured in the oats, whole wheat flour, baking powder and salt into the bowl and stirred well. Everything was evenly mixed by doing it in two steps.
I poured the oat mixture into the pan over the berries, spreading them well and wiggling the pan a bit to make sure the oats were touching ground. I’d forgotten that the recipe said to stir the contents to distribute the fruit, but it came out evenly disbursed anyway.
Sprinkling the brown sugar over the top was the final step and I slid the pan into my preheated 350°F oven for 35 minutes. It did take the full 35 minutes to be a little browned.
It came out looking beautiful with the berries and rhubarb poking out of the crispy brown sugar topping. The oatmeal was lightly browned on top and smelled like a pie. It’s like I made strawberry rhubarb pie oatmeal. Serving suggestions were to eat it with some vanilla yogurt. I’d suggest you could even add ice cream or whipped cream and call it dessert as well, it is that good!
The brown sugar sprinkled on the oatmeal before baking made it crispy. Stored in the fridge it does lose that crispy effect but it still has all of the amazing flavors of strawberries and rhubarb. It will last for 6-7 days in the fridge but I shared it with my inlaws so mine was gone fast!
Now I seriously need to remember to pick up more rhubarb from my in-laws before we get frost. Diced and frozen in zippered freezer bags it can be used all winter long in dishes such as oatmeal, the barbecue sauce I made earlier this summer, or the rhubarb vinaigrette we so enjoy.
Strawberry Rhubarb Baked Oatmeal
2 cups diced rhubarb
3 cups diced strawberries (I used a pint container that wasn’t quite 3 cups)
2 large eggs
1/4 cup applesauce (I used one small strawberry applesauce tub)
1/4 cup canola oil
1/2 cup sugar (or Splenda)
1 1/2 cups milk
3 cups quick cooking oats
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar, for sprinkling
Spray or grease a 9 x 13-in pan.
Chop rhubarb and spread over bottom of pan. Slice strawberries and spread in the baking pan over the rhubarb.
In a mixing bowl whisk togther the eggs, applesauce, oil, sugar and milk. In a separate bowl mix together the oats, flour, baking powder and salt. Stir the dry ingredients into the wet ingredients.
Pour the oat mixture over the top of the fruit and stir to combine. I forgot to stir well and the fruit floated to the top nicely anyway.
Sprinkle the brown sugar over the top.
Bake in preheated oven at 350 for 30 – 35 minutes.
Serve with yogurt if desired.
Adapted from 5 Dollar Dinners