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Strawberry-Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

Taking cue from German-style breakfast, I’ve been eating large bowls of muesli every morning. When I saw this baked oatmeal, I thought it might be nice to make a big batch for a few days, especially with a friend in town for the week. Instead of banana, I used up the rhubarb purée from last week and I tried hazelnut meal and hazelnuts for the nutty flavor.

I’ve also been playing around with more gluten-free recipes—in part because I’m interested in all the fun grains and seeds and also because I like to give my stomach a rest when it comes to digestion. This recipe is totally gluten-free. Oats are naturally gluten-free, but check for the specific variety if you have a strong allergy, as they are often processed with wheat. And millet and amaranth are high-protein grains which add texture and flavor. My friend Jacquie suggested soaking the nuts and grains, which makes them more digestible. It was my first time doing this, and I had fun figuring it out; you can skip this step if you don’t have time or interest but it gives the oatmeal a creamy texture.

My visting friend and I really loved eating this recipe for breakfast all week—although it has thankfully stopped snowing in Berlin, May has been damp, cold, and rainy. This was a warm, cozy way to start the day, with a nice contrast from the creamy and mushy oatmeal to crunchy nuts and of course the sweet strawberries. It reheats wonderfully and is great with a little almond milk or fresh fruit.

Strawberry Rhubarb Baked Oatmeal

Strawberry-Rhubarb Baked Oatmeal, adapted from Edible Perspective and Mainly Green
Servings 8 to 10 portions

For the Soaked Grains:
2 cups gluten-free rolled oats
½ cup millet
½ cup amaranth
1 cup hazelnuts
4 cups warm water
1 tablespoon apple cider vinegar

Combine the oats, millet, amaranth, and hazelnuts in a baking pan. Cover with warm water and stir in apple cider vinegar. Let sit 24 hours. Drain mixture in a fine mesh strainer and rinse gently. Preheat an oven to 175°F. Place mixture on a sheet tray and dry in oven for 1 to 2 hours.

For the Baked Oatmeal:
2 tablespoons unrefined coconut oil, plus additional for greasing pan
2 cups diced strawberries
¼ cup hazelnut meal
2 tablespoons ground flax meal
¼ cup sugar
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup rhubarb purée
1½ cups water
2 tablespoons pure maple syrup

For the Topping:
¼ cup gluten-free rolled oats
¼ cup sugar
¼ cup hazelnuts, chopped
1 teaspoon cinnamon

Preheat your oven to 350°F and grease a 9×13 pan with coconut oil.

Place the diced strawberries in the baking dish. Combine the hazelnut meal, flax meal, sugar, baking powder, cinnamon, and salt. Toss strawberries with the dry mixture then add the Soaked Grains. If you skip soaking the grains, just add the dry 2 cups gluten-free rolled oats, ½ cup millet, ½ cup amaranth, and 1 cup hazelnuts in this step and add an additional ½ cup water to the next step.

Combine the rhubarb, water, maple syrup, and 2 tablespoons coconut oil. Pour the wet mixture carefully over the whole pan, poking holes into the dry mixture to combine everything without stirring.

Bake for 40 minutes. While baking, combine the oats, sugar, hazelnuts, and cinnamon for the Topping. Sprinkle the oatmeal with topping and continue baking for an additional 20 minutes, or until the sides set up and start pulling away from the pan. The oatmeal will continue to set as it cools. Cool for 10 minutes before serving.


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