I am a total believer in starting your day with a delicious healthy breakfast like this strawberry rhubarb baked oatmeal. Personally, it sets the tone for the rest of my day. During the week, we always eat oats in some form to keep us full. My day job can be pretty hectic in the morning and I get pretty hungry (hangry) by lunch. We have been making a variety of baked oats depending on what fruit is in season for the last year. Luckily, the girls and D like oats too. With rhubarb and strawberry season upon us I decided to make strawberry and rhubarb baked oatmeal.
For the most part, the girls eat what we eat. To be honest, I was a little skeptical about this strawberry and rhubarb baked oatmeal. This is the first time I served rhubarb to the girls and they loved it. Miss E asked for a second serving. This strawberry and rhubarb baked oatmeal is healthy, delicious, and easy to make. Rhubarb, strawberries, and oats are a source of fiber, vitamins, and minerals. Rhubarb stalks are known for their tartness; this spring vegetable, often referred to as a fruit, should make its way to your plate. Like other vegetables and fruit, Rhubarb is high in fiber. In the ancient Chinese medicine it was used to soothe stomach pains and relieve constipation. Rhubarb is also a good source of vitamin K which helps to protect bones and may add some protection against Alzheimer’s disease. Be sure to remove the leafs as they are extremely high in oxalic acid which can be dangerous.
- 2 cups of oats (large flake)
- 1 tbsp coconut oil
- 1 cup of rhubarb, chopped
- 2 cups of sliced strawberries ( I used frozen)
- 1 tbsp maple syrup
- 1 egg beaten
- 1 tbsp coconut oil
- 1 1/2 cups of milk of your choice
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- Preheat oven to 350 degrees
- In a medium pot melt coconut oil. Add strawberries, rhubarb, and maple syrup. Cook for about 10 minutes for the rhubarb to soften.
- Place fruit mixture into a 9 x 9 dish
- Add oats on top of fruit mixture
- In a medium bowl combine egg, coconut oil, milk, vanilla, and maple syrup.
- Pour wet ingredients over dry. Wiggle the pan to ensure liquid is evenly distributed.
- Bake for 30 mins.
Not only does this strawberry and rhubarb baked oatmeal taste amazing but its really easy to make. I usually make a large batch of baked oatmeal on my meal prep day and it usually lasts 3- 4 days. No excuses for skipping breakfast. Did I mention D now eats breakfast every morning. He loves starting his busy day with a healthy bowl of baked oatmeal such as this strawberry rhubarb baked oatmeal topped with plain yogurt. The great thing about oats, besides their nutritional benefits is their versatility. You can find a variety of oatmeal recipes on the blog like this triple berry baked oatmeal with coconut.