July 16, 2014

Baked Strawberry-Rhubarb Oatmeal

I would like to call this my baked oatmeal maiden voyage. That’s right, after having oats for breakfast practically every morning since the summer of 2011, I had not yet tried baking them, ever. I am a creature of habit and even more so when it comes to my breakfasts. They’ve slowly but surely evolved from being just plain oats cooked with water, an egg, a glass of juice and a sandwich, to more vegan-friendly, creamy, big bowls of dessert-flavoured porridge with lots of toppings and huge fruit platters on the side. Because vegan food is boring you know ;) But upon seeing all of my IG-friends (love you guys) with their beautiful baked breakies, I knew I had to give it a try. If you like myself, haven’t tried this yet, I highly recommend you do so immediately! Crispy and golden on the top, creamy and fluffy on the inside. Freshness and acidity from the fruit. What more can you ask for?

Baked Strawberry-Rhubarb Oatmeal




½ cup oats

½ cup unsweetened almond milk or plant-based milk of your choice

¼ tsp pure vanilla powder

2 tbsp date purée or liquid sweetener of your choice

¼ cup sliced rhubarb (1/2 inch slices)

¼ cup sliced strawberries

½ - 1 tbsp corn starch to toss the fruit in

½ tsp baking powder

Pinch of salt (optional)


How to:

1. Start by mixing your oats, almond milk, salt, date purée and vanilla powder in a small bowl. 
2. Let it sit on the countertop for about ten minutes or so to swell. 
3. Preheat your oven to 180oC/360oF and prepare the strawberries and rhubarb by tossing them lightly in the corn starch. 
4. Once ten minutes has passed, gently stir in the fruit and baking powder, pour the oats into a ramekin or a small pie shell and bake in the oven for 20-25 minutes. It should have a lovely golden colour on top when you take it out of the oven. 
5. Serve with fresh fruit and toppings of your choice. Nut butter is always a winner when it comes to oatmeal-toppings!


Love, Tilda

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