Baked Strawberry Cream and Rhubarb Oatmeal

One of the many things that I enjoy about our changing seasons is coming up with new baked oatmeal recipes.  My strawberry patch came in with a bang this spring and we have harvested at least 20lbs.  It’s now dwindling but I have frozen many pounds and am looking forward to sharing some jam recipes soon!

Strawberries and rhubarb go great together and what can add to that but fresh cream!  A great added bonus about using fresh or whole un-homogenized milk is that the cream naturally separates from the milk.  Whenever I need some fresh cream, all I do is skim some from the top of our milk.  It tastes great, is convenient and saves us $ from having to go out and buy cream that is usually UHT (ultra high temperature).  Since my berries were picked ripe they were sweet so I only had to add about a tablespoon of organic coconut palm sugar.  (I have a post coming up about the wonderful people at Sweet Tree Sustainable Sweeteners) I used pureed strawberries to naturally sweeten and hint with it’s flavor.  The rhubarb shined and a splash of cream, topped with strawberries, made this baked oatmeal a special seasonal breakfast.

Baked Strawberry Cream and Rhubarb Oatmeal

Ingredients:

• 1 cup of steel cut oatmeal
• 3/4 cup fresh whole milk, or yogurt.
• 1/4 cup pureed strawberries
• 1 1/2 – 2 stalks rhubarb, diced
• 1 tbls butter
• 1 tbls organic coconut palm sugar or more to taste (sub rapadura or raw honey)
• 1 farm fresh egg
• cream
• sliced strawberries

Method:

1. Soak the oatmeal in a baking dish overnight in 3/4 cup milk or yogurt.
2. Preheat your oven to 350 degrees.
3. In the same dish, add the pureed strawberries, rhubarb, butter, coconut palm sugar, a beaten egg  and mix thoroughly.
4. Sprinkle with coconut palm sugar.
5. Bake for 1 hour.
6. Serve into dishes, splashed with fresh cream and topped with sliced strawberries.  Mix it all together for the kids 😀

Buen Provecho!