Baked Rhubarb Oatmeal

I love this time of year when all of the perennial vegetables start sprouting up after all our months of rain. We are blessed in Vancouver as our local farmers market has already been providing us with their bounty of asparagus, spinach, kale and rhubarb. I notice how my eating habits have changed, most of what I eat is what is in season and local.

I decided to use the rhubarb in a baked oatmeal and it’s so delicious I had to share the recipe. I had apples in the fridge from the market, they add beautiful natural sweetness. This recipe is so flexible, it would be lovely with any sweet fruit in place of the apples.

To save time in the morning, bake this up the night before and then reheat a portion. With all the fibre and healthy fat, this recipe will keep you satisfied and your blood sugar balanced.

overnight oatmeal

Connie Pretula

Connie Pretula is an inspiring health coach and Menopause Navigator to mature women, using a holistic approach to nutrition and life.

Ingredients

  • 1 1/2 cups Apple diced

  • 1 1/2 cups Rhubarb diced

  • 1 tbsp Coconut Sugar

  • Pinch of Sea Salt

  • 3/4 cup Unsweetened Almond Milk (Can substitute with Coconut Milk or Walnut Milk)

  • 1 Egg

  • 1 1/2 cups Oats (Use Rolled Oats, they are less processed. Quick oats are highly processed and wouldn’t work well for this recipe)

  • 2 tsp Cinnamon (Can substitute with ground ginger, cardamon. Can also substitute with nutmeg, reduce to 1/2 tsp)

  • 2/3 cup Pecans chopped (Or substitute with any of these chopped nuts: walnuts, hazelnuts, macadamia nuts or a mixture)

Recipe

Preheat the oven to 375ºF (191ºC). Place apples, rhubarb and coconut sugar and a pinch of sea salt in a mixing bowl. Toss well and spread across the bottom of a greased 8×8 square baking pan. I used about 1 tablespoon of coconut oil to grease my pan.

Reuse the same mixing bowl, whisk together the milk, and egg. Stir in the oats and cinnamon or whatever spice you are using. Stir until well mixed.

Pour the oat mixture evenly across the apple and rhubarb in the pan. Sprinkle chopped pecans (or the nuts you have chosen to use) across the top and bake in the oven for 40 minutes.

Remove from oven and enjoy while hot! For a little extra sweetness, add a drizzle of honey or maple syrup on top.

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July 23, 2020

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