Baked Rhubarb Oatmeal Recipe
Baked Rhubarb Oatmeal Notes
This is not a sliceable, solid oatmeal like some baked oatmeals, but just a convenient way to prepare conventional oatmeal that lets the individual grains keep their texture. Plus, baking the oatmeal doesn't require standing near the stove to stir like a boiled oatmeal.
- 4 stalks rhubarb
- 1/4 cup chopped walnuts
- 1/8 - 1/4 cup honey, depending on how sweet you like your oatmeal
- 1/4 teaspoon finely ground pepper
- 1/2 - 1 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1 cup rolled oats
- 2/3 cup milk
- 1/3 cup cream
- 1/2 cup water
Serves / Yields
Serves 2, or one fairly hungry person
Chop rhubarb stalks into 1/2 inch or so pieces and put them in a medium mixing bowl. Add walnuts, honey, pepper, cinnamon, and cardamom and stir. Add oats, milk, cream and water and mix thoroughly. Spread mixture into a small shallow baking dish and cover with tin foil. Bake at 400 for 35 minutes, or until oats are soft. Check oatmeal after 20 minutes - if it's looking too dry add more milk. Stir well to break rhubarb pieces.
I like to mix this up this the night before and leave it in the fridge overnight. It helps soften the oats and eliminates any effort in the morning, so all I have to do is put it in the oven and it's ready when I get out of the shower!
This could be made with any type of fruit, but you'd want to reduce the amount of honey for any sweet fruits since rhubarb is very sour. If you don't have cream handy just use all milk instead.
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