Heather is a mom to three kids, who all love to cook! Together, they are the Kids in the Kitchen with Girl and Her Kitchen, creating food and recipes the whole family will love!
I have recently been the lucky recipient of a lot of rhubarb from various friends’ gardens. Which is a good thing…since I have no garden of my own. I am that person who really wants to garden, but literally has no room and a husband who really doesn’t like a whole lot of stuff going on in the yard that complicates a very smooth mowing routine he has going on.
I wish I was kidding.
Luckily, I have some very talented gardening friends, and lately I have been given chives, onions, and lots and lots of rhubarb. Lucky for me-I love rhubarb!
A friend and I were chatting about rhubarb the other day (yes, that is what my life has come to…I am now “chatting” about rhubarb). We were talking about how everyone loves rhubarb, but usually it is how it is prepared is what we love about it. Normally, rhubarb is drowned in sugar, covered in a crumbly, buttery topping and finished off with a scoop of creamy, drippy vanilla ice cream.
Not to say that I don’t like (absolutely love) what I described above, my goal was to try to create some rhubarb recipes that don’t have a whole bunch of sugar and that actually accentuate the tart taste of the rhubarb. I created these delicious Strawberry Rhubarb Oatmeal Muffins, and my kids loved them! Breakfast was on my mind apparently, as I tried a baked oatmeal recipe with a lot of success. The kids tried it out with a dollop of vanilla yogurt on the top and my oldest told me it tasted like they were having pie for breakfast! They loved helping me slice rhubarb and strawberries and mixing the ingredients.
This recipe does take a little time to prepare and bakes for about forty minutes, but now that summer is starting and we aren’t rushing out the door as much, it might just be possible to whip this up in the morning. Even though it might be time consuming, it is pretty easy and the kids can help since it is a pretty simple recipe. If you want a quick start to the morning, prep the dry ingredients and wet separately and combine in the morning right before you pop it into the oven. If this would never work for you in the morning, it works perfectly as a healthy dessert too!
Strawberry Rhubarb Baked Oatmeal
2 1/2 cups fresh strawberries, sliced
1 cup rhubarb, sliced in 1/2 inch slices
1 tblsp corn starch
1/3 cup honey
2 cups uncooked oats
1 tsp baking powder
1 tsp cinnamon
pinch of salt
1 1/2 cup unsweetened vanilla almond milk (you may substitute regular milk, I just love the flavor of almond)
2 tsp vanilla extract
1/3 cup slivered almonds
Vanilla yogurt (optional)
Preheat oven to 350 degrees. Butter or spray with nonstick cooking spray the bottom of a 9 inch casserole dish. In a medium bowl, combine the strawberries, rhubarb, honey and cornstarch. Layer the fruit in the casserole dish. In a large bowl, whisk together the oats, baking powder, cinnamon and salt. In a separate small bowl, whisk almond milk, egg, and vanilla. Add slowly to oat mixture and stir. Spoon over fruit mixture in casserole dish. Sprinkle almonds on top. Bake for 40-45 minutes until the top is golden brown. Spoon into bowls and top with thick, creamy vanilla yogurt. Enjoy!
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