Baked Rhubarb Oatmeal
This is not a sliceable, solid oatmeal like some baked oatmeals, but just a convenient way to prepare conventional oatmeal that lets the individual grains keep their texture. Plus, baking the oatmeal doesn't require standing near the stove to stir like a boiled oatmeal.
Yield: Serves 2, or one fairly hungry person
Preparation Instructions:
Chop rhubarb stalks into 1/2 inch or so pieces and put them in a medium mixing bowl. Add walnuts, honey, pepper, cinnamon, and cardamom and stir. Add oats, milk, cream and water and mix thoroughly. Spread mixture into a small shallow baking dish and cover with tin foil. Bake at 400 for 35 minutes, or until oats are soft. Check oatmeal after 20 minutes - if it's looking too dry add more milk. Stir well to break rhubarb pieces.
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More About This Recipe
I like to mix this up this the night before and leave it in the fridge overnight. It helps soften the oats and eliminates any effort in the morning, so all I have to do is put it in the oven and it's ready when I get out of the shower! This could be made with any type of fruit, but you'd want to reduce the amount of honey for any sweet fruits since rhubarb is very sour. If you don't have cream handy just use all milk instead.
Definitely a new take on oatmeal and provides at least two generous servings. I uncovered and stirred after 20 minutes and left uncovered for the remaining baking time. I did not find that the individual grains of oatmeal were preserved, rather, they were quite gummy. I substituted Chipotle pepper and found its warmth was quite welcome on a snowy winter day. Not enough cardamom for me so I topped the serving with whipped cream and sprinkled cardamom on top. I had excess rhubarb in my freezer so used it but next time I will use dates or another fruit and sprinkle the cardamom over the top of the casserole. Worth trying with many variations.