STRAWBERRY RHUBARB BAKED OATMEAL
If you love strawberry rhubarb then you are going to love this strawberry rhubarb baked oatmeal recipe. It's a perfect summer breakfast meal prep idea.
Provided by Randa Derkson
Categories Breakfast
Time 57m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F. Spray your baking pan with coconut oil.
- Add 1 cup strawberries, 1/2 cup rhubarb, cinnamon, chia seeds, oats, almond milk, honey and vanilla to a bowl. Mix together. Let the mixture stand for 10 minutes for the oats to absorb the liquid.
- While the mixture is sitting, make the oat topping. Mix all the topping ingredients (except for the fruit) in a bowl with your hands to get evenly mixed together. Add the fruit, stir.
- Pour the mixture into a baking dish. Top with the oat topping.
- Bake for 45 minutes. Remove from the oven and let cool completely.
- Slice and top with optional coconut whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Sodium 91 mg, Fiber 5 g, Sugar 13 g
STRAWBERRY RHUBARB BAKED OATMEAL
Steps:
- Preheat the oven to 375° F.
- Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.
- Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.
- In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.
- Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.
- Sprinkle the remaining almonds over the the top.
- Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Nutrition Facts : ServingSize 1 /6, Calories 221.5 kcal, Carbohydrate 41 g, Protein 6 g, Fat 5 g, SaturatedFat 0.3 g, Cholesterol 30 mg, Sodium 330 mg, Fiber 4.5 g, Sugar 26 g
STRAWBERRY RHUBARB BAKED OATMEAL
Now that it's rhubarb season...and the start of berry season, I though a Strawberry Rhubarb Baked Oatmeal was in order. I took the baked oatmeal recipe from my Breakfast and Lunch Cookbook and gave it a few twists. And this is what I got...
Provided by ElizabethKnicely
Categories Breakfast
Time 40m
Yield 1 9x13-inch baking dish, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish.
- Toss the rhubarb and strawberries in the baking dish.
- In a mixing bowl, whisk together the remaining ingredients, except the brown sugar. Pour the batter over top of the fruit and stir gently to combine the fruit.
- Sprinkle the brown sugar over the top.
- Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
- Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!).
Nutrition Facts : Calories 235.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 35.3, Sodium 286.4, Carbohydrate 36.5, Fiber 3.7, Sugar 15, Protein 5.8
STRAWBERRY RHUBARB BAKED OATMEAL RECIPE
This strawberry rhubarb baked oatmeal is the perfect healthy breakfast that's packed with fiber, protein, and will satisfy your sweet tooth while keeping you full until lunchtime.
Provided by Linley Hanson
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Prep rhubarb, by chopping into bite-sized pieces. Place in a medium bowl and then add honey. Mix well and let sit while you prep the rest of the bake.
- Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
- Add rolled oats, oat flour, baking powder, strawberries, and a pinch of salt and mix. Then, add rhubarb/honey mixture and mix one more time.
- Transfer batter into casserole dish and use a spatula to spread evenly.
- Top with additional strawberry slices.
- Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.
Nutrition Facts : Calories 256 kcal, Sugar 16 g, Sodium 64 mg, Fat 5 g, Carbohydrate 46 g, Fiber 6 g, Protein 8 g, ServingSize 1 serving
BAKED OATMEAL WITH STRAWBERRY RHUBARB COMPOTE
Make and share this Baked Oatmeal With Strawberry Rhubarb Compote recipe from Food.com.
Provided by annh53182
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak the oats overnight in the 2 quarts of water.
- Preheat the oven to 375°F, and grease a 13 x 9 inch baking dish. Drain the oats and pour them into a large bowl. In a small bowl lightly beat the eggs and egg yolks, and mix into the oats. Add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt. Mix all ingredients until thoroughly combined. Pour the mixture into the prepared baking dish. Bake for 30 to 35 minutes, stirring after 10 minutes.
- Serve with strawberry rhubarb compote and top with yogurt.
- Preheat oven to 350°F Mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover. Bake for 10 minutes, and then add the strawberries. Cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling. Serve with ice cream or over baked oatmeal.
Nutrition Facts : Calories 658.8, Fat 24.9, SaturatedFat 7.7, Cholesterol 224.9, Sodium 177.9, Carbohydrate 88.5, Fiber 13.3, Sugar 22, Protein 23.6
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