Strawberry Rhubarb Baked Oatmeal Recipe
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Strawberry Rhubarb Baked Oatmeal Recipe
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Adapted from here.
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Ingredients
- 1/2 pound rhubarb, cut into 1/2-inch slices
- 1/4 cup sugar
- 1 tablespoon orange juice
- 2 teaspoons cornstarch
- 1 teaspoon orange zest
- 1 teaspoon ground ginger, divided
- fine grain sea salt
- 2 cups old fashion oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/4 cups Silk Vanilla Protein Nutmilk
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 cup pecans
- 3/4 cup roasted pepitas
- 4 tablespoons maple syrup
- 2 tablespoons liquid coconut oil, plus more for greasing
- 5 - 6 strawberries, hulled and sliced
Instructions
- Add rhubarb to a medium bowl with sugar, orange juice, cornstarch, orange zest, 1/2 teaspoon ground ginger and a pinch of sea salt, tossing to combine. Let sit at room temp for 30 minutes, tossing occasionally.
- Preheat an oven to 350°F. Grease an 8 by 10-inch baking dish with a little coconut oil.
- Add oats, baking powder, cinnamon, nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon sea salt to a medium bowl, stirring to combine. Stir in the macerated rhubarb, then transfer oat mixture to the prepare baking dish. Spread out in an even layer.
- Whisk together nutmilk, eggs and vanilla in a medium bowl, then pour over the oats. In a small bowl, toss together pecans, pepitas, maple syrup, coconut oil and a pinch of sea salt. Spoon crunchy topping evenly over the oats (including any liquids at the bottom of the bowl.
- Bake until the oats are firm and the crunchy topping turns golden (25 - 27 minutes). Let the mixture cool for a few moments, then top with a pile sliced strawberries.
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