Happy Superbowl Sunday! Yep. It’s Superbowl Sunday, and the Ravens have just scored a touchdown in their game against the 49ers, but I’m sitting here writing a blog post about oatmeal while the Superbowl is showing. I would have chosen to blog about Superbowl munchies (guacamole, nachos, and sweet potato skins!) but they have long been devoured! So, baked oatmeal it is.
Baked strawberry rhubarb oatmeal
2 cups oats
1/2 cup light brown sugar
1/3 cup ground flaxseed
1 1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups almond milk
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons coconut oil, melted (my challenge: it solidified while I was mixing everything together!)
1 cup strawberries, sliced and hulled
1 cup rhubarb, chopped
Preheat the oven to 190 degrees celsius. Grease a baking dish/tin, and set aside.
In a large bowl, combine the oats, brown sugar, flaxseed, cinnamon, baking powder, and salt. In another bowl, mix the almond milk with the egg, vanilla extract, and coconut oil. Combine the two mixtures, and add the chopped fruit. Pour the oatmeal batter into the baking dish, and dot the top with soy butter. Bake for 40-45 minutes, until the top is golden brown. Once done, let it cool (but eat it while it’s warm. It’s SO yummy!) and enjoy 🙂
Inspired by spoon fork bacon