Rhubarb Blueberry Baked Oatmeal

Rhubarb Blueberry Baked Oatmeal
Staff Writer
Laura Dembowski

You won’t be able to decide whether to eat this baked good for breakfast or dessert, and we say do it for both.

6
Servings
528
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 3/4 Cup rolled oats
  • 1/2 Cup walnuts
  • 1/4 Cup plus 2 tablespoons oat flour, divided
  • 1/4 Cup packed light brown sugar
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon kosher salt
  • 1 1/2 Cup thinly sliced rhubarb, about 1/4 inch thick
  • 1 2/3 Cup blueberries
  • 2 Cups almond milk
  • 1 large banana, mashed
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon pure vanilla extract

Directions

Preheat the oven to 350 degrees, and lightly oil and 8 or 9-inch square baking pan.

In a large bowl, stir together the oats, walnuts, ¼ cup of the oat flour, cinnamon, baking powder, and salt. In the baking dish stir together the rhubarb, 1⅓ cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar. Spread the mixture into an even layer and top with the dry ingredients.

In a medium bowl, whisk together the milk, banana, maple syrup, oil, and vanilla. Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a few times before poking the oatmeal with a fork, making sure to get all the way to the bottom. You want the wet ingredients to soak into the oatmeal, but do not stir the mixture. Top the mixture with the reserved ⅓ cup blueberries.

Bake the oatmeal for 35-45 minutes until lightly browned, bubbling, and set on the top. It should still be gooey and moist underneath. Serve the baked oatmeal hot from the oven, or store it in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until they are warmed through.

Nutritional Facts

Total Fat
30g
43%
Sugar
28g
31%
Saturated Fat
11g
46%
Cholesterol
82mg
27%
Carbohydrate, by difference
41g
32%
Protein
25g
54%
Vitamin A, RAE
51µg
7%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
212mg
21%
Choline, total
38mg
9%
Fiber, total dietary
3g
12%
Fluoride, F
46µg
2%
Folate, total
83µg
21%
Iron, Fe
6mg
33%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
271mg
39%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
266mg
18%
Vitamin D (D2 + D3)
1µg
7%
Water
176g
7%
Zinc, Zn
5mg
63%

Rhubarb Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Rhubarb Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.