Baked Rhubarb Oatmeal Recipe

Baked Rhubarb Oatmeal Notes

This is not a sliceable, solid oatmeal like some baked oatmeals, but a convenient way to prepare a more conventionally textured oatmeal that lets the individual grains keep their texture.

Ingredients

• 4 stalks rhubarb
• 1/4 cup chopped walnuts
• 1/4 - 1/2 cup honey
• 1/4 teaspoon finely ground pepper
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 1 cup rolled oats
• 1/3 cup milk
• 1/3 cup cream

Serves / Yields

Serves 2, or one fairly hungry person

Preparation Instructions

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, and cream and mix thoroughly. Spread mixture into a 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.

Helpful Hints

I like to make this the night before and leave it in the fridge overnight. It helps soften the oats and eliminates any effort in the morning.

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.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Breakfast, Brunch, Grain

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