Here is a fun baked oatmeal recipe using that wonderful strawberry rhubarb fruit combo. Eating this is almost like eating dessert for breakfast, but in a totally socially acceptable way. (Not that brownies for breakfast aren't socially acceptable, but, well, you know...) I really enjoyed this with yogurt - hearty grains, yummy fruit, creamy yogurt - it's a great way to start the day.
Start by chopping up the strawberries and slicing the rhubarb. I used some strawberries that I had frozen earlier in the season, and they worked well. Super fresh would also be good.
Place the fruit in a bowl and add the honey.
Stir well to coat all the fruit. Slice the banana and lay the slices in the bottom of a 9-inch baking dish. Spoon the strawberry/rhubarb mixture over the bananas.
Now in another small bowl, combine the oats, baking powder, salt, cinnamon, egg, honey, milk
and vanilla.
Stir well to combine, then carefully spread over the fruit mixture.
One year ago: Black Bean and Veggie Quesadillas
Two years ago: Crispy Orange Beef
Three years ago: Banana Sherbet
Four years ago: Peanut Butter Banana Cream Pie
Strawberry Rhubarb Baked Oatmeal
2 cups strawberries, sliced
1 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, thinly sliced
1 Tbsp. cornstarch
1/3 cup + 1 Tbsp. honey, divided
1 cup oats
1/4 cup slivered almonds
1/2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
3/4 cup milk
1 egg
1 tsp. vanilla
Place sliced bananas in the bottom of a lightly greased 9-inch baking dish. In a medium bowl, combine rhubarb, strawberries, 1/3 cup honey and cornstarch. Stir well to coat all the fruit, then carefully spread the strawberry mixture over the bananas.
In another bowl, combine the oats, baking powder, salt and cinnamon. Add the egg, 1 Tbsp. of honey, vanilla and milk, and stir well to combine. Pour the oats over the strawberry mixture and then sprinkle with the almonds.
Bake at 375 for 40 minutes. Serve warm, with yogurt, if you like.
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