Strawberry Rhubarb Baked Oatmeal 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.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

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!).

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.