I make the girls oatmeal for breakfast a few times per week. Natural oatmeal sweetened with agave syrup and topped with some milk and berries is a healthy way to start the day. On weekends I like to make oatmeal a little more fun by baking it with fruit and nuts. Strawberry rhubarb is one of my favorite combinations. Sprinkling the top with raw sugar adds a crunchy sweet crust to the soft, warm oatmeal.
2 cups quick cooking or rolled oats (quick oats will produce a more cakelike texture)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sliced almonds, plus 1 tablespoon
2 large eggs
1 cup milk
½ cup agave syrup
2 tablespoons melted coconut oil
2 stalks rhubarb, cut into ¼-inch
1¼ cups sliced strawberries
1 tablespoon turbinado sugar
Preheat the oven to 350˚F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
In a medium bowl, stir together the oats, baking powder, salt, and ¼ cup almonds. In another medium bowl, whisk together the eggs, milk, agave syrup, and coconut oil. Pour the wet ingredients, rhubarb, and 1 cup of strawberries into the oat mixture and quickly stir until just combined. Pour the oatmeal into the baking dish and sprinkle the top with the remaining ¼ cup of strawberries and 1 tablespoon of sugar.
Bake for 40 to 50 minutes, or until bubbling and the edges have turned golden brown. Rolled oats will take slightly longer than quick oats. Cool for 5 to 10 minutes before serving. Serve in bowls with additional milk, if desired. Serves 6.
Learn more about The Yummy Mummy Kitchen by Marina Delio.