While I love oatmeal for breakfast, granola with yogurt and fruit has usurped its position as my go-to breakfast lately. However, when I spotted rhubarb baked oatmeal at My Kitchen Addiction, I knew I had to try it. I had no clue what baked oatmeal was, but the rhubarb drew me in.
Baked oatmeal is an kind of like a big fluffy piece of creamy oatmeal and in this case, speckled with pieces of soft rhubarb, which brought it to the next level. At the same time, sweet and savory, this breakfast is perfect for the weekend, or for a brunch, where you can pop it into the oven and serve it easily. It is relatively healthy with oats, flax and applesauce is used to replace the fat. The sugar is needed to sweeten the rhubarb in the dish and it matches flawlessly. For me, the leftovers were perfect as I ate this as a quick breakfast for the remainder of the week. Enjoy!
Rhubarb Baked Oatmeal
1 cup milk
1/2 cup applesauce (I microwaved a peeled, chopped apple with some water on high for ~8 minutes until it was mushy = easy, simple applesauce!)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups rolled oats
1/2 cup brown sugar
1 teaspoon baking powder
1/4 cup ground flaxseeds
1 cup rhubarb, diced
1. Preheat the oven to 350°F. Spray a small baking dish (about 8 by 8-inches) with cooking spray and set aside.
2. In a mixing bowl, combine the milk, applesauce, egg, and vanilla. Whisk until smooth. In a separate bowl, combine the dry ingredients (oats, brown sugar, and baking powder).
3. Add the dry ingredients to the wet ingredients and stir until just moistened. Gently stir in the rhubarb. Pour the oatmeal mixture into the prepared baking dish.
4. Bake for about 25 minutes, until set and golden on top. Serve warm.