Rhubarb Blueberry Baked OatmealRhubarb Blueberry Baked Oatmeal

Name: Rhubarb Blueberry Baked Oatmeal
Prep time: 26 min
Cook time: 65 min
Total time: 91 min
Yield: 6 Persons
Cuisine: International
Ingredients: 2 cups almond milk; 1 teaspoon baking powder; 1 large banana, mashed; 1 2/3 cups blueberries; 2 teaspoons ground cinnamon; ½ teaspoon kosher salt; ¼ cup packed light brown sugar; 2 tablespoons pure maple syrup; ¼ cup + 2 tablespoons oat flour, divided (I used Bob's Red Mill Gluten Free); 1 ½ cups rhubarb, thinly sliced, about ¼ inch thick; 1 ¾ cups rolled oats (I used Bob's Red Mill Gluten Free); 1 tablespoon pure vanilla extract

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Cuisine

International

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Servings

6 Persons

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Prep Time

26 Minutes

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Cook Time

65 Minutes

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Difficulty

Medium Level

Rhubarb Blueberry Baked Oatmeal could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This recipe serves 6 and costs $1.47 per serving. One serving contains 371 calories, 7g of protein, and 14g of fat. 424 people were impressed by this recipe. It works well as a reasonably priced breakfast for Mother's Day. Head to the store and pick up walnuts, brown sugar, banana, and a few other things to make it today. It is brought to you by Pies and Plots. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Overall, this recipe earns a pretty good spoonacular score of 66%. Similar recipes are Rhubarb & Blueberry Pink Lemonade, Blueberry Loaf With Blueberry Syrup, and Chevre Cheesecake With Rhubarb Compote and Candied Pistachios.

DeliciousTastyWell Prepared

Ingredients

•2 cups almond milk

•1 teaspoon baking powder

•1 large banana, mashed

•1 2/3 cups blueberries

•2 teaspoons ground cinnamon

•½ teaspoon kosher salt

•¼ cup packed light brown sugar

•2 tablespoons pure maple syrup

•¼ cup + 2 tablespoons oat flour, divided (I used Bob's Red Mill Gluten Free)

•1 ½ cups rhubarb, thinly sliced, about ¼ inch thick

•1 ¾ cups rolled oats (I used Bob's Red Mill Gluten Free)

•1 tablespoon pure vanilla extract

Cooking Instructions

01
Preheat oven to 350 degrees F. Lightly oil and 8 or 9 inch square baking pan.In a large bowl, stir together oats, walnuts, ¼ cup oat flour, cinnamon, baking powder, and salt.In the baking dish stir together the rhubarb, 1 1/3 cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar.
02
Spread into an even layer. Top with the dry ingredients.In a medium bowl, whisk together milk, banana, maple syrup, oil, and vanilla.
03
Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a couple of 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 with reserved 1/3 cup blueberries.
04
Bake for 35-45 minutes, until lightly browned, bubbling, and the top is set. It should still be gooey and moist underneath.
05
Serve hot from the oven. May be stored in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until warmed through.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023