Baked Oatmeal with Rhubarb #BakingBloggers

This delicious oatmeal is a great way to sneak veggies into your families diet and to use up all that rhubarb going crazy in your garden.  You will feel like you are having dessert for breakfast.  

The Baking Bloggers are baking with Oats today........

Sue of Palatable Pastime invites us each month to join her in baking a dish containing an ingredient or theme voted upon by the members of the Baking Bloggers group.  This month we are baking with Oats. Let's take a look at what the others made........

Baking Bloggers

Baking with Oats or Oat Flour

• • • Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
    • Buttermilk Oat Flour Pancakes by The Redhead Baker
    • Cherry Rhubarb Crisp by Palatable Pastime
    • Chewy Oatmeal Cookies by Making Miracles
    • Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
    • Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
    • Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
    • White Chocolate Chunk Oats Cookies by Sneha’s Recipe

I am always looking for ways to use up the rhubarb that is so abundant in my garden.  This flavorful dish is a perfect foil for the rhubarb and it is so good nobody will even realize how good it is for them.

  

I greatly adapted this recipe from one by April J. Harris who adapted it from one found at Oat & Sesame.  April's was made gluten free and included almonds along with the rhubarb.  I think that would be delicious but I didn't have any almonds on hand.  This recipe makes enough for 6.  It can be refrigerated and reheated if you have leftovers or you can make these wonderful Leftover Oatmeal Muffins.

Breakfast, Oatmeal, Baking, Make Ahead, Rhubarb

Breakfast

American

Yield: 6 servings

Author: Wendy Klik

Baked Oatmeal with Rhubarb

This delicious oatmeal is a great way to sneak veggies into your families diet and to use up all that rhubarb going crazy in your garden. You will feel like you are having dessert for breakfast.

Prep time: 20 MinCook time: 50 MinInactive time: 8 HourTotal time: 9 H & 10 M

Ingredients

• 4 stalks rhubarb, diced
• 1/3 c. + 1 T. maple syrup
• juice and zest of one navel orange
• 2 c. oatmeal (any oatmeal you have on hand will work)
• 1 t. baking powder
• 2 t. cinnamon
• 1 t. ginger
• 1/4 t. nutmeg
• pinch of salt
• 2 1/2 c. milk
• 2 eggs
• 2 t. almond extract

Instructions

1. Combine the rhubarb with 1 Tablespoon of maple syrup and the orange juice and zest.  Spread onto the bottom of an 8" baking dish that has been treated with cooking spray.
2. Combine the oats, baking powder, cinnamon, ginger, nutmeg and salt.  Sprinkle over the rhubarb.
3. Whisk togetehr the milk, remaining maple syrup, eggs and almond extract.  Pour over the oatmeal, cover and refrigerate overnight.
4. Bake in a preheated 350* oven for 40-50 minutes, until golden brown and set.  Serve warm with a drizzle of heavy cream.

Notes:

Adapted from a recipe found at April J Harris

Nutrition Facts

Calories

187.09

Fat (grams)

4.88

Sat. Fat (grams)

2.03

Carbs (grams)

27.63

Fiber (grams)

2.97

Net carbs

24.66

Sugar (grams)

9.63

Protein (grams)

8.24

Sodium (milligrams)

209.52

Cholesterol (grams)

70.17

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