For a make ahead breakfast this week, try this Strawberry Rhubarb Baked Oatmeal. Rhubarb is now in season and you’ll find ruby red stalks available at the grocery store or vigorously growing in your garden! Rhubarb is a vegetable, so adding it at breakfast means you’ll get a little veggies in!
Need some ideas of what to do with fresh rhubarb?
Rhubarb Week has commenced and I’m ready to share everything related to my favorite spring vegetable.
It’s a pretty well known fact that strawberries always go well with rhubarb. Their natural sweetness helps balance the tartness of rhubarb. It’s important that you choose good quality, sweet strawberries to start with, otherwise you might find yourself adding extra sugar.
This Strawberry Rhubarb Baked Oatmeal is a twist on my favorite baked oatmeal recipe from Super Natural Everyday. The flavors are bright and the sliced almonds give it just the right amount of crunch. I do not include a lot of sugar in the recipe – it is breakfast after all. A small drizzle of maple syrup or even a dollop of strawberry yogurt on top is all you need to add just the right amount of sweetness.
- 4 stalks fresh rhubarb (about 8" long), finely chopped (save a whole stalk for topping if desired)
- ½ tsp granulated sugar
- juice of half a lemon
- 2 cups rolled oats
- ½ cup sliced almonds, lightly toasted and divided
- ⅓ cup maple syrup
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 2 pinches of fine salt
- 2 cups milk (almond milk, light coconut milk, etc)
- 1 large egg
- 1 Tbs coconut oil or unsalted butter, melted and cooled
- 2 tsp almond extract
- 1.5 cups diced strawberry, plus more halved pieces top top
- a couple pinches of brown sugar
- Preheat oven to 375F. Rack on top third of oven.
- Grease an 8" square baking dish.
- Place chopped rhubarb on the bottom of the dish, sprinkle with ½ tsp of granulated sugar and juice of half lemon. Top with diced strawberry and set aside.
- In a large bowl, mix oats, half of the toasted almonds, baking powder, cinnamon and a couple pinches of fine salt. Distribute evenly over the strawberry rhubarb layer in the pan.
- In another bowl with a handheld mixer, blend maple syrup, milk, egg, 1 tbs oil/butter and vanilla until a little bit frothy. Pour slowly over the oat mixture, letting it settle into the oats and shaking the pan a little to distribute the milk through to the bottom of the oats.
- Place halved strawberry pieces over the top (and thinly sliced rhubarb stalk if using). Sprinkle with remaining toasted almonds. Add a few pinches of brown sugar over the top.
- Bake for 45 minutes until the top is golden and mixture has set. Scoop into bowls and drizzle with maple syrup for extra sweetness if desired.