Strawberry & Rhubarb Compote and Baked Oatmeal
One of my all time favorite breakfasts is a big bowl of oatmeal. Especially sprinkled with nuts and fruit! It just makes me feel all warm and fuzzy on the inside. Plus it keeps me full til lunch…which is rare for my breakfasts. However, for the last few weeks I’ve been skipping out on this oaty deliciousness in the am. We have had no AC in our apartment for like 4 weeks. This wouldn’t be so bad but it’s been about 85 degrees and humid outside. The only source of relief has been our half dying mini fan in the bedroom. Doesn’t exactly put me in the mood for a steaming hot bowl of oatmeal.
Luckily, as of May 15th, our AC has been turned on…miraculously. The Gods have shown favor on us and relieved me of the hot and humid misery known as our apartment. So of course, I’ve been BLASTING the AC for the last 4 days and enjoying every second of it. I can now proudly say my apartment is about 67 wonderfully cool degrees. Perfect, borderline chilly. Exactly the way I like it!
In honor of the new found chill in the air, I decided to whip up a batch of oats for breakfast. As this was a somewhat “special occasion” (yes, special occasion. You try going without AC for a few 85 degree days on the 12th floor of an ancient apartment building), I wanted to fancify my usual oatmeal. Something seasonal, special and very delicious.
A quick trip to the farmer’s market and I found the perfect seasonal ingredients! Strawberries and rhubarb! What’s more seasonal than that? The markets here have just started serving up those little green boxes filled neon red strawberries. SO sweet, so delicious, so perfectly awesome. That paired with some tart rhubarb pretty much creates the perfect pair. With oatmeal that is!
A quick strawberry rhubarb compote paired with baked oatmeal creates the best, most delicious AND healthy breakfast you could ask for. It tastes almost guilty. Like something you definitely shouldn’t be having at 8am on a Monday. But there’s minimal sugar, lots of fiber, lean protein and some fruit in each bite. Perfect for any foodie or nutritionist!
Strawberry & Rhubarb Compote:
- 1 1/2 lbs thinly sliced rhubarb
- 1 1/2 lbs sliced strawberries
- 1/2 cup sugar (more or less depending on how sweet your berries are)
- 1 vanilla bean, split in half, seeds set aside
- 1/8 tsp freshly ground nutmeg
- 1 tsp freshly squeezed lemon juice
- Heat a medium-sized sauce pan over medium high heat add all ingredients. Stir gently to combine.
- Bring to a gentle boil, stirring often.
- Turn down to medium and simmer for about 15 or 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
- Set aside and cool. Refrigerate after cooled or freeze for up to 6 months.
Strawberry Rhubarb Baked Oatmeal:
- 3 cups rolled oats (not instant)
- 1 cup chopped nuts
- 2 eggs
- 1/4 cup sugar
- 1 tbsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 cups milk
- 1/2 cup water
- 1/2 tsp baking powder
- 1 1/2 cups strawberry rhubarb compote
- 1 tbsp chia seeds
- Optional: extra strawberries for top or for serving
- Preheat oven to 350 F. Butter or spray with non-stick spray a 9″ square baking dish.
- In a medium bowl mix together the oats, nuts, sugar, cinnamon, nutmeg and baking powder. Stir to combine.
- In another bowl mix together the eggs, milk and water. Stir to combine.
- Mix chia seeds with the strawberry rhubarb compote. Then pour compote into the bottom of the greased baking dish.
- Mix together the dry oat mixture and the wet ingredients. Stir to make sure the entire oat mixture is coated with the wet ingredients. Pour over compote into the baking dish. Sprinkle top of oatmeal with extra sliced strawberries if so desired.
- Bake for 30-35 minutes or until oats are just set. Cook a little longer if you like a dryer oatmeal.
- Serve immediately. Add extra milk, honey, berries or other favorite oatmeal toppings.