One of my favorite parts of spring and summer is that all of the good fruits and vegetables are in season. By good, I mean the ones I actually enjoy eating.
My favorite spring/summer combination is strawberry rhubarb. I remember my grandma used to make the best strawberry rhubarb pie and I was possibly the pickiest eater ever. So the fact I enjoyed rhubarb at all is amazing.
I love trying to find different ways I can use this delicious combination all summer long.
I’ve found a delicious and super easy way to do breakfast and use your fresh strawberries and rhubarb; strawberry rhubarb baked oatmeal.
Strawberry Rhubarb Baked Oatmeal
2 cups old fashioned oats
1/2 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
2 eggs
1/3 cup butter
1/3 cup vanilla greek yogurt
2/3 cup milk
1/2 tsp vanilla
1 cup diced strawberries
2/3 cup diced rhubarb
First things first, preheat your oven to 350.
Combine the oats, brown sugar, baking powder, and salt in a bowl.
In a separate bowl, mix milk, eggs, yogurt, vanilla, and butter.
Add your wet ingredients to the dry and mix until they are combined.
Gently, GENTLY, fold in the strawberries and rhubarb.
Lightly grease and 8×8 baking dish.
Pop your creation into the oven to bake for 30 minutes.
After 30 minutes is up, let your delicious breakfast cool for 5 minutes before serving.
I like to add a little extra yogurt on the side with a heaping portion of baked oatmeal.
Like any good breakfast food, it’s always served best with a giant cup of coffee.
