Crunchy Baked Strawberry and Rhubarb Oatmeal

This recipe is adapted from one in Vegetarian Everyday by David Frenkiel and Luise Vindahl.  I call for this to be prepared the night before, in fact, the first time I made it, I took it to a breakfast potluck at work.  But, in a real pinch, it can be made the morning of.  It definitely benefits from sitting, though.  It can also easily be made vegan if you substitute almond milk and a flax or chia egg*.  If you use gluten-free oats, it is also a filling gluten-free breakfast.  One more option: If you pair it with ice cream, you can eat it for dessert!

Serves 4 - 6.

Ingredients:

2 stalks rhubarb, sliced
2 cups fresh strawberries, sliced
2 cups quick cooking oats
1 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground ginger
1/4 tsp cinnamon
2 large eggs
21/4 cups milk
1 tsp pure vanilla extract
1/3 to 1/2 cup pure maple syrup, depending on your preference
1 Tbsp coconut oil, melted
1/2 cup hazelnuts
1/2 cup almonds
1/2 cup flaked coconut, pieces as large as you can find (I use dehydrated flakes)

Directions:

The night before you want to eat this...

1. Place the almonds and hazelnuts on a baking sheet and bake for 5 - 7 minutes. Chop to large chunks.

2. Place the sliced rhubarb and strawberries in a large round baking dish.

3. In a bowl, combine the oats, baking powder, salt, ginger, and cinnamon.  Spread on top of the fruit.

4. In the same, now empty bowl, combine the eggs, milk, and vanilla.  Pour on top of the oats, making sure everything is soaked.  Cover and refrigerate.

5. In the morning, preheat oven to 375 degrees Fahrenheit.

6. Combine the coconut oil, nuts, and maple syrup.  Spread on top of the oats.

7. Bake oatmeal for 40 - 50 minutes.  Let sit for about 5 minutes before serving.  Serve with yogurt, if you wish.  Enjoy!

*Vegan Egg:

For an egg alternative with no sacrificing in taste, combine 2 Tbsp chia seeds or ground flax seeds with 1/3 cup of water.  Let sit for 15 minutes.  This will replace the two eggs in the recipe.