Baked Oatmeal With Strawberry Rhubarb Compote Recipes

STRAWBERRY RHUBARB BAKED OATMEAL

Steps:

• 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.

STRAWBERRY RHUBARB BAKED OATMEAL

Steps:

• Preheat oven to 350F. Spray your baking pan with coconut oil.
• Add 1 cup strawberries, 1/2 cup rhubarb, cinnamon, chia seeds, oats, almond milk, honey and vanilla to a bowl. Mix together. Let the mixture stand for 10 minutes for the oats to absorb the liquid.
• While the mixture is sitting, make the oat topping. Mix all the topping ingredients (except for the fruit) in a bowl with your hands to get evenly mixed together. Add the fruit, stir.
• Pour the mixture into a baking dish. Top with the oat topping.
• Bake for 45 minutes. Remove from the oven and let cool completely.
• Slice and top with optional coconut whipped cream.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

STRAWBERRY RHUBARB BAKED OATMEAL RECIPE

Steps:

• Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
• Prep rhubarb, by chopping into bite-sized pieces. Place in a medium bowl and then add honey. Mix well and let sit while you prep the rest of the bake.
• Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
• Add rolled oats, oat flour, baking powder, strawberries, and a pinch of salt and mix. Then, add rhubarb/honey mixture and mix one more time.
• Transfer batter into casserole dish and use a spatula to spread evenly.
• Top with additional strawberry slices.
• Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.

BAKED OATMEAL WITH STRAWBERRY RHUBARB COMPOTE

Steps:

• Soak the oats overnight in the 2 quarts of water.
• Preheat the oven to 375°F, and grease a 13 x 9 inch baking dish. Drain the oats and pour them into a large bowl. In a small bowl lightly beat the eggs and egg yolks, and mix into the oats. Add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt. Mix all ingredients until thoroughly combined. Pour the mixture into the prepared baking dish. Bake for 30 to 35 minutes, stirring after 10 minutes.
• Serve with strawberry rhubarb compote and top with yogurt.
• Preheat oven to 350°F Mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover. Bake for 10 minutes, and then add the strawberries. Cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling. Serve with ice cream or over baked oatmeal.