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Friday, June 28, 2019

Strawberry-Rhubarb Baked Oatmeal

I love baked oatmeal but admit that it's a cool weather love. This recipe extends the oatmeal season for me. Rhubarb lends a pleasant tartness to a sweet background and since you likely won't find it in the supermarket again until next spring, frozen will work fine. (That said, keep an eye out for fresh rhubarb; I saw some 2 days ago in my local co-op.)


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Strawberry-Rhubarb Baked Oatmeal


Serves 6-8

Next time I bake this, I'm going to add a half teaspoon grated orange zest and top it with a handful of slivered almonds. I haven't tested it, but I believe you could substitute an equal amount of strawberries for the rhubarb if it's out of season.

3 c old fashioned rolled oats
1/3-1/2 c brown sugar
1 tsp cinnamon
1 1/2 teas baking powder (at 4000-5000 ft. elevation, 2 teas. at lower elevations)
1/4 teas salt
1 teas vanilla
1/4 c vegetable oil
3 eggs
1 1/2 c milk, any kind
1/4 c yogurt
3/4 c chopped strawberries, fresh or frozen
3/4 c chopped rhubarb, fresh or frozen (red varieties are prettier, but not necessary) about half-inch dice
3-4 T cinnamon sugar

Preheat the oven to 350F. In a large measuring cup or bowl whisk together the eggs, oil, milk, yogurt, and vanilla. Mix the oats, sugar, cinnamon, baking powder, and salt in another bowl. Pour the milk mixture over the oat mixture and stir well to combine. Stir in the strawberries and rhubarb. Pour into a pie plate, a 9-inch round cake pan, or an 8-inch square pan. Sprinkle the top generously with cinnamon sugar.

Place in oven and bake for 45-50 minutes at my elevation, at lower elevations start checking at 40 minutes. When it is done, it will be fairly firm to the touch and crispy on the edges.


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