Fruity Baked Oatmeal

Fruity Baked Oatmeal

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Get your daily fruit servings with this baked oatmeal dish. With fresh blueberries and rhubarb reduced down into a sweet and gooey topping for this baked steel oat casserole. So indulgent and guilt free. This dish can be made the night before and warmed the next day for breakfast or brunch.

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Time needed

18 min preparation + 40-50 min cooking

Serving Size / Yield

4-5 servings

Ingredients

  • 4 C. rhubarb diced into chunks
  • 2 T. vanilla extract
  • 2 T. granulated sugar
  • 2 C. blueberries
  • 2 C. steel cut oats
  • ¼ C. Almonds roughly diced
  • ¼ C. brown sugar
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 2 C. 2% milk
  • 1 Lg. egg
  • 3 T. melted butter
  • 2 tsp. almond extract
  • 3 T flaked almonds

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Directions

Pre-heat the oven to 375°F. Grease an 8in x 8in casserole dish. Mix the sugar and vanilla in a large bowl and pour in rhubarb. Coat thoroughly. Scatter the rhubarb over the bottom of casserole dish. Add half the blueberries. Mix the oats, chopped almonds, brown sugar, baking powder, cinnamon and salt. In a bowl, whisk together the melted butter, milk, egg and almond extract. Sprinkle the oatmeal mixture on top of the rhubarb and spread it to form an even layer over the fruit. Pour the milk mixture over the oats evenly, and make sure the milk is covering the entire casserole dish. Sprinkle the rest of the blueberries and the flaked almonds on top. Bake for 40 minutes or until the oat mixture has set and is crunchy on top. Let cool for 5 minutes before serving.


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