Rhubarb Baked Oatmeal

Sometimes it’s time to simplify. Especially when it comes to food. Oh, I’m open-minded and love to grow and cook new things. That’s what Sunday Supper is all about. But a girl’s got to have her standbys. Meals she can count on – easy to make, good for the body, and deliciously satisfying. That’s where breakfast comes in, at least on the weekdays when I’m doing my urban farm chores before catching a 6:00am bus to teach a full day of school. I don’t have time to fuss over breakfast, but can’t afford to skip it. Nor would I ever want to – I’m hungry the moment my alarm goes off. 
Enter rhubarb baked oatmeal. This is the kind of glorious meal you can put together on a Sunday afternoon and enjoy for breakfast all week-long. And what’s more, it’s reminiscent of a rhubarb crisp. So, you can feel like you’re splurging like those mornings you indulge in that leftover pie or crisp from the night before. Oh, I know I’m not the only one, people. But instead of the sugar rush you’d get from that, you get the tart yet slightly sweet oatmeal goodness that will keep you satisfied all morning long.

stalks-312x500The magic of this dish is the trick I most recently discovered from my cooking mentor-from-afar, Mark Bittman. This is the same trick that allowed me to cut the sugar in my favorite crisp recipe from 2 cups to 1/4 cup. Tossing the rhubarb in the juice of a freshly squeezed orange! Freaking brilliant.

Rhubarb Baked Oatmeal
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For the oatmeal
  1. 2 cups rolled oats
  2. 1/2 cup walnut pieces, toasted and chopped
  3. 1/3 cup natural cane sugar
  4. 1 teaspoon baking powder
  5. 1 1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon fine-grain sea salt
  7. 2 cups milk (I always use non-dairy milk with much success)
  8. 1 large egg
  9. 3 Tablespoons unsalted butter, melted and cooled slightly
  10. 2 teaspoons pure vanilla extract
For the rhubarb
  1. About a cup or two diced rhubarb (about 2 large stalks)
  2. 1/2 of a large orange (or the whole thing - go for it!)
  3. 2 Tablespoons natural cane sugar
  1. Place the chopped rhubarb into a medium-size bowl, squeeze the orange over the rhubarb, toss and set aside. Just before assembling the oatmeal, add the tablespoons of sugar and toss.
  2. Preheat the over to 375°. Generously butter the inside of an 8-inch square baking dish.
  3. In a bowl, mix together all the oatmeal dry ingredients. In another bowl, lightly beat the egg and add all the wet ingredients, but just half of the melted butter.
  4. Add the rhubarb to the dish, spreading it evenly around the pan. Top with the dry oatmeal mix. Slowly drizzle the milk mixture over the oatmeal rhubarb layers and tilt the baking dish a bit to get the wet mixture moving around the oatmeal.
  5. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let it cool for a few minutes before digging in. Drizzle the remaining butter over the top and serve or enjoy it on the weekdays for breakfast when you have other things to worry about. Trust me, you'll be glad you have this to look forward to in the mornings.
  1. Love always,
  2. Stacy
Adapted from Heidi Swanson
Adapted from Heidi Swanson
She Eats http://sheeats.ca/

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This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Full Plate Thursdays; Tastetastic Thursday; Showcase Your Talent; Simple Lives Thursday;


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  1. says

    if only i could get my hands on some pink gems down here!!! this sounds like the perfect weekday breakfast, i can’t wait to make it!

  2. says

    I love this idea so much. I love rhubarb, but I resent paying for it at a store because I just know there is all kinds of rhubarb out there in people’s back yards that is going to waste and that could be A) bargained for B) traded for, or C)(which I have done) stolen/pilfered under the cover of night. The cost of store-bought rhubarb is ridiculous.

    I can definitely see all kinds of other fruits I could substitute here. Lots of ideas swirling around in my brain – thank you!

    • says

      agreed. haha. There’s a guy down the street that I steal from – but he’s not using it and it’s just sitting there going to waste!

      Other things you don’t need to buy in/around Vancouver Island: Rosemary, Thyme, and Sage. It grows everywhere!

  3. says

    Great Post, Stacy, we just love Rhubarb! Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. says

    rhubarb crumble for breakfast sounds good to me! I love rhubarb compote on oatmeal – this is recipe looks like a new (and easy) way to mix together lots of my favourite ingredients!

  5. says

    My mom used to grow rhubarb; we had it a lot growing up… I haven’t had it lately and I miss it! This looks delicious!
    Can you explain- how does the orange juice help the rhubarb not need as much sugar? Orange juice and rhubarb are both sour…

    • says

      Stacy says, “The oranges I’ve been using have been quite sweet, so they imparted some sweetness to the rhubarb that I didn’t have to add with sugar. On the contrary, I made some rhubarb sauce last night with a squeeze of lemon and half the sugar I normally use and it was equally delightful. I’m not sure exactly what’s happening with the chemistry here, but the orange trick has worked for me several times now and I’m sold!”

  6. says

    Oh. My. Gosh. This is GOOD! I am practically licking my plate here. Thank you so much for posting this one. It has definitely won a permanent place in my spring recipe collection. Just wish the rhubarb season lasted longer!

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