Rhubarb-Almond Baked Oatmeal

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Yield

Yield: 6 Servings

Ingredients

⅔ cup chopped almonds, toasted
2 cups old-fashioned oats
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp ground ginger
1 tsp baking powder
¾ tsp sea salt
1 ¾ cup whole milk or nut milk
½ cup maple syrup
2 large eggs
1 ½ tbsp unsalted butter, melted
2 tsp vanilla extract
2 cups rhubarb, small dice

Maple Cream (optional):

1 cup sour cream or plain yogurt
1 ½ Tbsp maple syrup

Instructions

Preheat the oven to 350°F. Butter a 9-inch baking dish or individual ramekins. You may also use a 9 ½ x 11-inch baking dish, the pieces will just be thinner.
In a medium mixing bowl, combine the oats, almonds, cinnamon, nutmeg, ginger, baking powder and salt. Stir well to combine.
In a smaller mixing bowl, combine the milk, maple syrup, eggs, butter and vanilla. Whisk until well blended.
Add the wet mixture to the dry mixture and mix well. Fold in the rhubarb.
Pour the batter into the baking dish or ramekins. Bake for 35-40 minutes or until the top is nice and golden.
While the oatmeal is baking, combine sour cream or yogurt with maple syrup and set aside.
When the oatmeal is finished baking, remove it from oven and let it rest for 5-10 minutes before serving.
Serve warm topped with maple cream if you like. You could also serve it with a drizzle of melted butter or a drizzle of heavy cream or milk if you prefer.

Notes

NOTES: You can assemble this recipe a day ahead and hold it in the refrigerator overnight. In the morning, remove the baking dish from the refrigerator and let it warm up a bit while you preheat the oven. If you have any leftovers, they reheat very well in a toaster oven or oven. I have not tried reheating it in a microwave.

Recipe adapted from a recipe for Honey & Nut Baked Oatmeal originally published at dishingupthedirt.com.

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