This weekend has been grey and dreary in Calgary, and the cooler weather has had me craving something warm! So I decided to whip up a batch of baked oatmeal. I’m a huge fan of baked oatmeal as an easy and filling breakfast that can be made ahead on the weekend and provide you with quick and healthy breakfasts for the upcoming week. It’s a super easy recipe to throw together quickly, and I love experimenting with different flavour combinations.
One thing I’m really passionate about is placing a focus on eating locally and incorporating in-season produce into my meals. That being said, I was excited to incorporate some fresh rhubarb from my Grandma’s garden into my baked oatmeal. High in fibre and calcium, and packed with a variety of other vitamins, minerals, and phytochemicals, rhubarb adds great nutritional value to this breakfast dish. I love the tangy taste of rhubarb, and combined with the sweetness of the applesauce and brown sugar in this recipe, it makes for a delicious breakfast that I can only hope will chase these grey skies away.
I didn’t have any old fashioned rolled oats on hand for this time around, so I used Quaker quick oats instead, and it still turned out great. I also used unsweetened vanilla almond milk in this recipe, but any milk will work. For a little extra natural sweetness, I topped mine with some fresh strawberries and a little organic maple syrup.
This baked oatmeal can be enjoyed warm or cold. I like to warm mine up and eat it with a bit of almond milk poured over top. Talk about a delicious start to your morning.
Cinnamon Rhubarb Baked Oatmeal
- 1 cup unsweetened applesauce
- 2 large eggs
- ¾ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¼ cup brown sugar
- 1 cup unsweetened vanilla almond milk
- 2 cups Quaker quick oats
- 1½ cups chopped rhubarb
- Fresh strawberries
How to Make It:
- Preheat oven to 375 degrees. In a large bowl, mix together applesauce, brown sugar, vanilla, cinnamon, salt, and baking powder. Add the milk and whisk until smooth.
- Rinse rhubarb and chop into small cubes. Mix rhubarb and oats into applesauce mixture.
- Pour mixture into an 8×8 dish coated with non-stick spray. Bake for 45 minutes, or until the surface is a light golden brown and the center is no longer sticky. Serve warm, topped with strawberries, or keep it in the fridge until ready to eat.