Strawberry Rhubarb Baked Oatmeal

Don't eat the green stuff! (Photo credit: bitchingkitchen)

I remember the large patch of rhubarb that my grandfather grew in the back right corner of his garden. I wondered how these big leafy greens ended up looking red in the strawberry rhubarb pie my grandmother made --- and why someone would put a vegetable in a dessert. (I don't think I ever tried the pie, sadly.) 

This discrepancy was addressed in third grade during my "Supermarket Botany" class at summer enrichment camp. Turns out, rhubarb leaves are poisonous...which is probably why only the stalks are sold in the grocery stores.

A few weeks ago, I noticed rhubarb on display in the grocery store and stumbled on this recipe shortly thereafter. I've made it twice now and find it makes a tasty, filling breakfast and/or snack.

INGREDIENTS

Filling

• 1 medium ripe banana, sliced thinly
• 2 ½ cups of strawberries, chopped
• ¾ cup rhubarb, cut into small pieces
• 1 Tbsp cornstarch
• 1/3 cup honey

Topping

• 1 cup uncooked quick oats
• 1/3 cup slivered almonds (optional - I prefer to leave them out)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
•  pinch of salt

• 1 Tbsp honey
• 3/4 cup fat free milk
• 1 large egg
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 375 F. 
2. Lightly spray an 8x8 baking dish with cooking spray. Line the bottom with banana slices.
3. Combine strawberries, rhubarb, honey, and cornstarch. Toss to coat. Pour over banana slices.
4.  Using two bowls:    
• Mix together the oats, ½ of the almonds, baking powder, cinnamon and salt. 
• Whisk together milk, egg, vanilla extract, and 1 Tbsp honey  
5. Combine the dry and wet mixes from step 4. Pour over fruit mixture, sprinkling remaining almonds on top.
6. Bake for approximately 35 minutes. Serve warm. (Add whipped cream for a healthy dessert.

Recipe via skinnytaste