Best-Ever Strawberry Rhubarb Baked Oatmeal
Try this Best-Ever Strawberry Rhubarb Baked Oatmeal recipe, or contribute your own.
Try this Best-Ever Strawberry Rhubarb Baked Oatmeal recipe, or contribute your own.
- 2 eggs
- pinch of salt
- 1/4 cup white sugar
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1 cup oats
- 4 stocks rhubarb
- 1 lb strawberries (1 plastic carton's worth) quartered
- 1/2 lemon juiced (and zested if you want to want a mor
- 1 cup ground almonds (i pulse mine in a blender)
- 1 tbsp maple syrup (or honey if you'e not low fodmap)
- 3/4 cup almond milk (or lactose free milk)
- Carbohydrate 25.0738625051439 g
- Cholesterol 1.225 mg
- Fat 2.21390500002453 g
- Fiber 3.48572509298458 g
- Protein 5.78210500007892 g
- Saturated Fat 0.512001250006824 g
- Serving Size 1 1 Serving (121g)
- Sodium 52.2400000001978 mg
- Sugar 21.5881374121593 g
- Trans Fat 0.291235000011492 g
- Calories 141 calories
Step-by-step
- Pre-heat oven to 350 degrees
- In a pot, combine rhubarb, strawberries, sugar, and lemon. Simmer until the fruit breaks apart and thickens to jam-like consistency.
- In a bowl, combine oats, almonds, maple syrup, salt, eggs, milk, vanilla, and cinnamon.
- In a 9x9 pyrex dish, pour the rhubarb mixture.
- Top the rhubarb mixture with the oat mixture.
- With a spoon, gently lift spoons of the rhubarb mixture from the bottom, to the top of the dish, to get the 'swirls' of fruit.
- Bake for 20-25 min, or until set.
- Serve warm, topped with greek yogurt and a drizzle of maple syrup.
When removed from the 350 degree oven after twenty-five minutes, the edges of the dish show bubbling jam while the center remains springy to the touch. Testing this formula revealed several scaling pitfalls that destroy the texture if ignored. Multiplying the ingredients blindly often leads to a soggy center because moisture from the fruit overwhelms the structural capacity of the ground almonds and rolled oats. Keeping the baking vessel at a standard nine-by-nine inch dimension prevents the depth from becoming too great for even heat penetration.
- Double the recipe requires baking in a nine-by-thirteen inch pan and extending the timer by ten minutes to account for increased depth.
- Simmering the rhubarb and strawberries until moisture evaporates completely is mandatory, otherwise excess liquid turns the oat layer into porridge.
- Fresh fruit provides natural pectin that thickens the jam base reliably, whereas frozen fruit requires an extra five minutes of reduction time on the stovetop to eliminate excess water content.
- Ground almonds function as structural flour in this grain-light formulation, so do not substitute coarse almond flour unless you enjoy a gritty mouthfeel.
Precise management of fruit moisture keeps the dish structurally sound. Adjusting pan sizes correctly ensures the center achieves full doneness without burning the exterior.
