I don’t like oatmeal for breakfast. I don’t know if it is a carryover from growing up in a hot place or if it’s a texture thing – i don’t really like grits or polenta either. Anyway, I do like oatmeal in crumbles, or cookies. I was intrigued by this recipe to for strawberry-rhubarb baked oatmeal. It sounded like a good breakfast alternative with lots of fruit.
I did make about half the recipe and used previously purchased frozen mixed berries. I gussied it up with a dash of cinnamon and vanilla extract as well. The flavor was good but mine took a about 20 minutes longer to cook. I think it was partially due to the larger size strawberries and blackberries. This recipe is forgiving as well. I made a mistake when adjusting the recipe and added the original amount of applesauce, but then reduced the vegetable oil. Also, I had leftover cinnamon sugar and used that instead of the brown sugar for sprinkling.
2-2 1/2 cups frozen fruit
1/8 cup applesauce
1/8 cup vegetable oil
1/4 cup sugar
3/4 cup milk
1 1/2 cups quick oats
1/4 whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup brown sugar for sprinkling
1. Preheat oven to 350 degrees. Spray pan with cooking spray
2. Layer in frozen fruit
3. Mix all the other ingredients together except the brown sugar for sprinkling
4. Pour oatmeal mix on top of fruit and mix in fruit
5. Sprinkle with brown sugar
6. Bake for about 50 minutes, checking every 5-10 minutes starting at 30 minutes. Toothpick inserted in center should come out clean
I served my serving with a dollop of greek yogurt. The tanginess balanced out the sweetness of the fruit. I liked it and would definitely make it again as a breakfast alternative.