Rhubarb Baked Oatmeal
Ingredients
- 2 ½ cups rhubarb diced
- 2 tablespoons honey or agave
- 2 c rolled oats I use GF
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ¾ cups milk any kind – I use almond milk
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/3 cup nuts chopped (pecans, walnuts, almonds)
Instructions
- Preheat oven to 375 degrees and grease an 8x8 inch square pan.
- Place 2 cups of the rhubarb in the dish and drizzle with honey.
- In a small bowl, combine the oats, cinnamon, ginger, salt, and baking powder. Pour over the rhubarb.
- In a separate bowl, combine the milk, eggs, syrup, and vanilla. Pout over the oats and rhubarb.
- Sprinkle the nuts and remaining rhubarb over top.
- Bake for 40 minutes until baked through and golden.
- Let cool 10 minutes and enjoy or store in an airtight container for a few days as a great make ahead breakfast.
~Amanda~
So last weekend was the best weekend of my life… I got ENGAGED!!! Conor proposed at sunrise after we woke up at 2am to hike to the top of Buffalo Mountain in Silverthorne. It could not have been more perfect and I could not be any happier. To celebrate the following night, my parents had our family and Conor’s family over for an amazing dinner. My mom made one of my all-time favorite desserts, Rhubarb Crisp, with fresh rhubarb from our dad’s garden. There was sooooo much rhubarb left over so they sent a bunch home with us. I have made some pretty delicious things with it this past week and am ending the week on this beautiful Sunday morning with this Baked Rhubarb Oatmeal. I have made this several times in the past and made some adjustments to it over time, but I cannot remember where I found the original one, so that credit is due to some amazing blogger, I just don’t know who!
I absolutely love oatmeal, I eat it at least 3 or 4 days a week, but it’s usually just very simple with oats and berries that I make at work. That is delicious and I love it, but it does not compare to this Baked Rhubarb Oatmeal. I mean freshly picked rhubarb from the garden combined with rolled oats, honey, nuts, cinnamon, ginger, almond milk…. YUM! Plus, it’s even pretty healthy. I don’t use any sugar for sweetening, just some honey and I kick up the flavor with delicious spices like cinnamon and ginger which complement the sweet and a little bit sour rhubarb. There’s also nothing quite like waking up on a beautiful Sunday morning, opening up all the windows, making a yummy cup of coffee, and spending some time baking in the kitchen. To me, that is a perfect morning. And when my FIANCE wakes up an hour or two (or three… let’s face it, he sleeps in, I cannot) later, he will be waking up to an amazing smelling house and an awesome breakfast – as they say, a key to any man’s heart is through his stomach!
So how do you make this amazing baked oatmeal?! It’s so so easy! First, grease your pan (I like to use coconut oil for greasing rather than a spray). Then place the diced rhubarb in the pan and drizzle it with honey (or agave). In a separate bowl, combine the oats, cinnamon, ginger, salt, and baking powder and then pour that over top of the rhubarb and honey in the pan. Then in another bowl, combine the milk – I prefer to use almond milk just because I don’t eat a lot of dairy, but you can use whatever kind of milk you like best – eggs, syrup (for some natural sweetness) and vanilla. Pour that over top of the rhubarb and oats and then sprinkle with the nuts and remaining rhubarb. That’s it! Stick it in the oven to bake for about 40 minutes until it’s baked through and bubbly and your house smells heavenly! Let it cool for a little bit when you take it out of the oven and the serve. I like to add a little honey, cinnamon, and almond milk to mine to serve for breakfast, but you can also easily make it into a dessert and serve it with some ice cream too! Enjoy!
