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.
I’ve been making versions of this baked oatmeal for years. The spices, mix-ins and toppings vary, but the base recipe remains the same. Rhubarb and strawberries are just coming into season, so I thought it would be fun to feature them. Rhubarb can be pretty tart if used raw. To balance things out, I toss sliced rhubarb in sugar, orange juice, orange zest and ground ginger, and let sit for 30 minutes to infuse. The rhubarb will retain just enough crunch and tartness as it cooks. Strawberries can go on top as is, but you may want to toss them in sugar if they’re particularly tart.
Jorge and I rarely have regular milk in the house. Luckily, this oatmeal bakes up like a dream with any plant milk. Recently, we’ve been loving Silk’s new Vanilla Protein Nutmilk! It’s a smooth and creamy mix of almond and cashew milk, fortified with 10 grams of pea protein. We’re always looking for ways to sneak more protein into our diets! The vanilla flavor works well in this recipe, and we also love it in our regular morning cereal. Oh and the nutmilk is sweetened too, so there’s no need to add more sugar to the oat mixture!
Strawberry Rhubarb Baked Oatmeal Recipe
Yield 6 to 8 servings
Adapted from here.
- 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
- 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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.