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Seasonal Pick: Strawberry rhubarb baked oatmeal

oatmeal bake

I went to the farmers market last weekend for the first time this year with three things in mind: tomato plants, rhubarb, and donuts.  I came home with two out of the three.  The tomato plants and rhubarb were a breeze to find, but sadly the donuts were all sold out.  

 

Despite my donut fail, I was excited about my other two finds. I’ve been dying to get my hands on some fresh rhubarb, and there was plenty to be found at the farmers market. Since I returned home sans donut, I was pretty hungry for breakfast.  I decided to put my rhubarb to use and whip up an oatmeal bake.

 

I absolutely love oatmeal bakes because oatmeal is amazing, and you get breakfast for the rest of the week! What is easier than heating up some leftover oatmeal bake and drizzling it with some milk to “rehydrate” it, and calling it breakfast? Not much, friends.

 

This strawberry rhubarb oatmeal bake absolutely did not disappoint. It’s lightly and naturally sweetened with honey, full of healthy and filling oats, and I loved the bites of rhubarb and strawberry throughout. I also topped it with a big handful of walnuts for some healthy fats and a crunch. It was almost like eating a strawberry rhubarb crisp for breakfast!

 

Strawberry Rhubarb Baked Oatmeal

Serves 6 

 

3 cups old fashioned oats

1 teaspoon cinnamon

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup honey

1 teaspoon vanilla

1/4 cup coconut oil, measured in melted stated

1 3/4 cups milk (I used unsweetened vanilla almond milk)

3 eggs

1 1/2 cups diced rhubarb

1 cup diced strawberries

1/2 cup chopped walnuts

 

Preheat oven to 350 degrees F. Grease 9x13" baking dish, and set aside.

 

In large bowl, combine oats, cinnamon, baking powder, and salt. Stir to combine. 

 

In a separate bowl, whisk together honey, vanilla, coconut oil, milk, and eggs. Add to oat mixture, stirring with a spatula until combined. Fold in rhubarb, strawberries, and walnuts.

 

Pour into prepared baking dish. Bake in preheated oven to 40 to 45 minutes.

 

 

Taylor Ellingson is a Minnesota girl who's loving life with her husband Marc and their Golden Retriever Maddie. She loves cooking healthy meals, but it's essential that she has her dessert. All after a hot yoga class or a run, though! It's all about moderation. Check out her blog, greens & chocolate.

 

Comments

This recipe is amazing, I'll try to cook it today!

Not only quick tasy, but also healthy!

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