Summertime Baked Oatmeal: Strawberry Rhubarb Edition
Today I threw caution to the wind and baked our weekend treat on a Tuesday, for purely selfish reasons of course, I wanted it.
I'm on a rhubarb kick as of late, thanks to my parents and their never ending supply of the stalky vegetable. So this morning I decided to make Strawberry Rhubarb baked oatmeal. Perfect for summer or pretty much whenever, because it's heavenly. In fact if we are taking favourites, this might just be it. Correction, this is it.
Best part of this baked oatmeal? It does double duty. Breakfast served with tea, and dessert served with vanilla ice cream.
Strawberry Rhubarb Baked Oatmeal
2 cups Quaker quick oats
1/2 cup pecans, chopped
1/2 cup brown sugar
1 tsp baking powder
1/3 cup sweetened coconut
1/2 tsp salt
1/2 tsp orange zest
2 cups unsweetened vanilla almond milk
1 large egg
1 tsp vanilla
1 Tbsp fresh orange juice
1 1/4 cup strawberries, quartered
3/4 cup rhubarb, diced 1/2 - inch thick
Preheat oven to 375F. Butter a 9-inch square baking dish.
Combine oats, 1/4 cup pecans, sugar, coconut, baking powder, salt, and zest in a bowl.
In separate bowl, whisk milk, egg, orange juice, and vanilla.
Sprinkle two-thirds of strawberries and rhubarb at the bottom of the coated baking dish. Cover with oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on work surface to distribute liquid. Scatter remaining berries, rhubarb and nuts across the top.
Bake for 40-45 minutes, until top is nicely golden and oat mixture has set. Allow to cool slightly.