One of the many things that I enjoy about our changing seasons is coming up with new baked oatmeal recipes. My strawberry patch came in with a bang this spring and we have harvested at least 20lbs. It’s now dwindling but I have frozen many pounds and am looking forward to sharing some jam recipes soon!
Strawberries and rhubarb go great together and what can add to that but fresh cream! A great added bonus about using fresh or whole un-homogenized milk is that the cream naturally separates from the milk. Whenever I need some fresh cream, all I do is skim some from the top of our milk. It tastes great, is convenient and saves us $ from having to go out and buy cream that is usually UHT (ultra high temperature). Since my berries were picked ripe they were sweet so I only had to add about a tablespoon of organic coconut palm sugar. (I have a post coming up about the wonderful people at Sweet Tree Sustainable Sweeteners) I used pureed strawberries to naturally sweeten and hint with it’s flavor. The rhubarb shined and a splash of cream, topped with strawberries, made this baked oatmeal a special seasonal breakfast.
Baked Strawberry Cream and Rhubarb Oatmeal
Ingredients:
- 1 cup of steel cut oatmeal
- 3/4 cup fresh whole milk, or yogurt.
- 1/4 cup pureed strawberries
- 1 1/2 – 2 stalks rhubarb, diced
- 1 tbls butter
- 1 tbls organic coconut palm sugar or more to taste (sub rapadura or raw honey)
- 1 farm fresh egg
- cream
- sliced strawberries
Method:
- Soak the oatmeal in a baking dish overnight in 3/4 cup milk or yogurt.
- Preheat your oven to 350 degrees.
- In the same dish, add the pureed strawberries, rhubarb, butter, coconut palm sugar, a beaten egg and mix thoroughly.
- Sprinkle with coconut palm sugar.
- Bake for 1 hour.
- Serve into dishes, splashed with fresh cream and topped with sliced strawberries. Mix it all together for the kids
Buen Provecho!
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Diana Bauman
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes. As a mami and urban homesteader she also writes about her faith, family, organic gardening, raising backyard chickens and preserving the harvest.
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10 Responses to Baked Strawberry Cream and Rhubarb Oatmeal
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I love a hot cup of coffee in the morning. Spanish and Mexican food live in my corazón. I love to sit at a bar in Spain with nothing to do but breathe in the Spanish air. I love listening to my children laugh and to teach them new things. I love to play in the dirt and have an insatiable appetite to create. Most importantly, I love Jesus and am on a journey to living a simple life.
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Definitely a whole milk fan. This looks so refreshing!
I love this. I've never made baked oatmeal before. Can't wait to try it!
This would be so lovely for breakfast!
love the whole milk, and went to the link on the natural sugars
Strawberries are really producing this year. It's crazy how much a small patch can produce. CRAZY. I have another 10 lbs in my kitchen right now and sent a friend home with at least that. We only picked half the patch if even that.
looks delicious!
i know you love and cook spanish food, i just posted a recipe on the 'spanish version' of creme brulee, crema catalana… i thought you might like it!
http://bakingpowders.blogspot.com/2010/06/crema-catalana-catalan-cream-cousin-of.html
This sounds absolutely lovely!
I really like baked oatmeal and this looks delicious!
[...] Baked Strawberry Cream and Rhubarb Oatmeal (I know. My heart pitter-pattered, too.) [...]
Company coming for the weekend, and rhubarb in the garden. Thank you Diana for a wonderful breakfast recipe. I think I will add blueberries too!