Here’s a fun and seasonal baked oatmeal recipe perfect for breakfast this weekend!
Old fashioned oats are spiced with ground ginger, cinnamon and nutmeg, and baked with a vanilla scented mix of eggs and cashew-almond milk. Sliced rhubarb, flavored with sugar, orange and ginger, is swirled in before baking, and maple-sweetened nuts and seeds are sprinkled over top. As the oatmeal bakes, the rhubarb softens to al dente while the crunchy bits on top turn golden and glazed. Hot out of the oven, the oatmeal is finished with a mound of sliced strawberries. Each bite is warm and custardy with sweet-tart pops of rhubarb and strawberry. Perfect for a special brunch or just a casual weekend morning! Continue reading for the recipe.