May 5, 2013

Strawberry Rhubarb Baked Oatmeal



Strawberries and rhubarb baked with bananas, oatmeal and slivered almonds – this is so good you'll almost think you are having dessert for breakfast!


It's rhubarb season and I've always loved the combination of strawberries and rhubarb in pies and crumbles. One of my favorite baked oatmeal recipes that I LOVE to bring to potlucks or serve for brunch is Baked Oatmeal with Bananas and Blueberries, so after my friend Raquel asked me how strawberry rhubarb would taste, I immediately started experimenting.

I loved the combination, especially when I added the ripe bananas, I felt they added an extra sweetness to the tart rhubarb without having to add more honey.

I think this would be wonderful for a Mother's Day brunch; six servings is very generous, especially if you have other options on the table. 



Strawberry Rhubarb Baked Oatmeal
Skinnytaste.com
Servings: 6 • Size: 1/6 • Old Points: 4 • Weight Watcher Points+: 6 pt
Calories: 221.5 • Fat: 5 g • Carb: 41  g • Fiber: 4.4 g • Protein: 6 g • Sugar: 26 g
Sodium: 330 mg  • Cholest: 30 mg 

Ingredients:

For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.


Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

69 comments :

  1. I have a deep love for rhubarb! Will be trying this very soon. Thanks for the recipe!

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    Replies
    1. is it possible to make this without the honey?

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    2. Yes, you can use any sweetener including stevia.

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  2. Yummmy! I love oatmeal in the morning! And with strawberries and rhubarb? Mmmmm :)
    Love your cute whisk too!

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  3. lovely! I think I will try this just about to do some oat recipes on my blog.

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  4. I've never really known what rhubarb is, but I love all foms of baked oatmeal, so simply must give this a try!

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  5. Looking for a substitute for almonds, but no nuts

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    Replies
    1. You might try sunflower seeds or pumpkin seeds.

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  6. you say any milk - can it be almond/coconut milk?
    Or does it need to be an actual milk?

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    Replies
    1. Almond, soy, etc works fine too.

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    2. I used almond milk in the banana blueberry baked oatmeal and it was very tasty. Used egg substitute, too and the texture was fine. My husband loved eating dessert for breakfast!

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  7. I wish I could have this right now! I'm breakfastless :(
    I'll have to grab some rhubarb at the store today!

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  8. lol gina! you are killing me!!! i went to the bulk store 3 nights ago and got a ton of strawberries..then forgot the rhubarb at the farmers market. and then yesterday and today forgot to stop for it for errands!

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  9. This is not exactly recipe related, but I love your whisk!! It is so colorful and fun!!

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  10. This is not exactly recipe related, but I love your whisk!! It is so colorful and fun!!

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  11. What perfect timing!! We just picked up rhubarb and strawberries and were about to search for a lower fat healthy alternative to pie!! Thank you so much for this post!

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  12. More rhubarb recipes please! Can't wait to try this one!

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  13. Oh my does this sound delicious, will try it soon

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  14. This recipe makes me wish my rhubarb was ready for picking! Hopefully in another week or so it will be ready and I can make this. I have always loved strawberries and rhubarb, but interested in trying it with banana. Growing up, we always had strawberry/rhubarb jam, pie and cobbler. Yum!

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    Replies
    1. I love it too, especially in a cobbler!

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  15. Does this reheat well? It sounds amazing!

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  16. Can I make this the night before and store in the fridge and then stick it in the oven in the morning? Or would it get too soggy?

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    Replies
    1. I would fully cook it the night before, then heat it up.

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  17. This sounds wonderful, perhaps minus the banana? I'm not a fan of ripe bananas, and they seem to dominate everything they are in.

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  18. I never ate rhubarb growing up, even though it was pink (my favorite color as a kid!). I first tried it on a volunteer trip to Alaska when one of the locals made a rhubarb cobbler, and I've been meaning to try making a rhubarb dish of my own ever since. That was almost 4 years ago... Your baked oatmeal looks so sweet and healthy; I'm sure it'd be a great first starting point for me!

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  19. If you can't find fresh rhubarb, could you use frozen?

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  20. G'day! Love the combination of rhubarb and strawberries, TRUE!
    Baked oatmeal is a bonus on a busy morning too!
    Cheers!
    Joanne
    What's On The List?
    http://www.whatonthelist.net

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  21. Prepared this ahead of time, put in the fridge for the night. Baked it in the morning as recipe said and it turned out wonderful!

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  22. I am so badly craving rhubarb and this oatmeal looks like just the treat to satisfy my craving!

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  23. I've been looking to try baking with rhubarb and this looks like the perfect recipe to try out first!

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  24. My rhubarb just started coming up. How soon can you start to use it?

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  25. Can this be made with just Strawberries I have a mountain full of them..I never have tasted Rhubarb or used it..It makes me nerves because of the poison leaves...

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  26. Oh my goodness...as soon as I get my hands on some rhubarb this is happening! What an amazing idea!

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    Replies
    1. just picked up some rhubarb at the farmers market this morning (strawberries are obviously always in my fridge when they're in season)...making this tomorrow morning! :)

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  27. All I have on hand is old fashioned oats... can I use those instead of the quick cook oats?

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  28. I have to try this...I have made your Strawberry-Banana Baked Oatmeal and is so delicious. Thanks for all your wonderful recipes.

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  29. This looks amazing! I thought I was all done with rhubarb baking for the year but now I have to try this!

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  30. Marked this! Making it later this week

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  31. Can this be made using frozen strawberries and regular (not quick-cooking) oats?

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    Replies
    1. I actually made it with regular oats. I cooked it a little longer, using the directions from a different recipe I've made in the past. Keep the temperature the same, cover with foil and bake for 30 minutes, then take the foil off for another 15 minutes. Came out perfectly!

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    2. I just made this tonight and it was a big hit for our dessert (my partner ate seconds and said he didn't care how many points it was haha). Thanks Gina. I did substitute agave for the honey and cut back on the nuts to shave it to 5 points per serving (weigh-in day tomorrow). I think in the future I will leave out the bananas and add more rhubarb -- I couldn't really taste it (though I've never eaten it before, so don't know what it tastes like). You keep coming up with winners!

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  32. I just made this today, and wow... Amazing! I love baked oatmeal recipes, but this one is by far my favorite. Thanks for the recipe!

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  33. I made this yesterday. My almost 3 year old said "I love this momma!" The only other thing he tells me he loves is me..lol!

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  34. Made this last night with the rhubarb that came in my first CSA box of the season with the intention of eating it the rest of the week. Reheated this AM. Very tasty and bet it is even better right out of the oven! Had with a little ff vanilla yogurt. Great combo!

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  35. Had this for breakfast today. I absolutely love it. Want to sneak into the kitchen for a second serving.

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  36. I made this for Mother's Day and everyone loved it, they couldn't tell it was a "skinny" recipe, lol.
    A girl I work with has lots of fresh rhubarb in her garden and shares it with all us so I'm printing off several copies of this recipe to pass out to my co-workers.
    Thanks for all you do, Gina!

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  37. This looks amazing! Would it freeze well? I cook mainly for 1 so would love to be able to have a few portions over the week and then enjoy the rest later.

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  39. This was so yummy! I added about a tablespoon of low sugar strawberry jam to the fruit mixture. It really gave the strawberry flavor a punch!

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  40. i dont know rhubarb , what should i use instead of it?

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  41. I made this & shared with two friends. We all LOVE it & it just makes my mouth water thinking about it. Keep the fantastic recipes coming Gina & thank you!!

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  42. Its so yummy! Will have to share with my mom. Is it suppose to be quite soupy on the bottom? Ill be making again with modifications eg more oatmeal :)

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  43. Made this on Sunday and have now had it for breakfast the past three days. I used half regular honey and half orange infused honey and instead of of almonds I used pecans (what I had on hand). Another incredible recipe Gina and I think my new favorite breakfast!!

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  44. Could I use steel cut oats to add more fiber with this recipe?

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  45. I finally found rhubarb. Now I just have to wait for my bananas to ripen up.

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  46. Made this today for breakfast. It was good but a little too sweet for breakfast. It tasted more like a cobbler to me. It would be perfect for dessert.

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  47. What do you suggest as a substitute for the egg?

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  48. Should left overs be refrigerated or are they ok on the counter covered, like a pie or cake?

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