Baked Oatmeal With Strawberry Rhubarb Compote Food

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 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

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
• Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
• Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
• Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup.

STRAWBERRY RHUBARB BAKED OATMEAL

Steps:

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish.
• Toss the rhubarb and strawberries in the baking dish.
• In a mixing bowl, whisk together the remaining ingredients, except the brown sugar. Pour the batter over top of the fruit and stir gently to combine the fruit.
• Sprinkle the brown sugar over the top.
• Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
• Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!).