Strawberry Rhubarb Baked Oatmeal
Yield 6 Servings
I love meals that last more than 1 day – as a busy Mom, who doesn’t, right?
I made this delicious Strawberry Rhubarb Baked Oatmeal and we had it for breakfast most of the week, and everyone liked it!
Strawberry Rhubarb is probably one of my most favorite fruit combinations, plus it reminds me of my Mom who loved everything rhubarb, so I’d consider this comfort food even. 🙂
All I did each morning was scoop, heat, & throw some plain yogurt on top, and that’s it!
- 2 cups Strawberries (sliced)
- 1 cup Rhubarb (diced)
- 3 tbsps Maple Syrup (divided)
- 3/4 cup Unsweetened Almond Milk
- 1 Egg
- 1 1/2 cups Oats
- 2 tsps Cinnamon
- 1/3 cup Pecans (chopped)
Preheat the oven to 375. Place strawberries, rhubarb and half your maple syrupin a mixing bowl. Toss well and spread across the bottom of a lightly greasedsquare baking pan (I use 8 x 8).
1.In another mixing bowl, whisk together the milk, egg and remaining maplesyrup. Stir in the oats and cinnamon. Stir until well mixed.
2.Pour the oat mixture evenly across the strawberry and rhubarb in the pan.Sprinkle chopped pecans across the top and bake in the oven for 40 minutes.Enjoy while it’s hot!