Mulberry Rhubarb Baked Oatmeal Crumble

Is this baked oatmeal breakfast or dessert? I styled it like a dessert, with a pouf of whipped cream on top because it TASTES like a decadent fruity dessert, a lovely warm fruity crumble with a crunchy topping and a fruity sauce on the bottom. But really (if you skip the whipped cream) it is a quite healthy breakfast full of fruit, fiber, and protein. I love breakfasts like that.

This is something I’ve been meaning to try ever since Ann at The Fountain Avenue Kitchen posted her Strawberries & Cream Baked Oatmeal. When I met mom and dad for lunch last Sunday, they brought me some rhubarb. To me, that seemed like the perfect opportunity to try out this “baked oatmeal thing”. After trying this delicacy, I may never go back to eating regular oatmeal again …

Mulberry Rhubarb Baked Oatmeal Crumble

Adapted from Nutmegs, seven

• 3 cups rhubarb, cut into 1-inch lengths
• 4 Tablespoons sugar
• 1 teaspoon vanilla extract

• 1 cup (100g) old fashioned oats (not instant oats)
• 1/3 cup (30g) almonds, roughly chopped
• 1/4 cup (60g) brown sugar
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 tsp salt
• 1 cup (250ml) milk
• 1 large egg white
• 1 1/2 Tablespoons melted butter
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

For the top:

• 1 1/2 Tablespoons flaked almonds
• 1/2 Tablespoon or so of raw (Turbinado) sugar
• 1/2 – 1 cup mulberries (or other berries)

Directions:

1. Pre-heat the oven to 375 F. Spray a small casserole dish or 8×8 inch square baking dish with cooking spray. Scatter the rhubarb over the bottom and toss with the sugar and vanilla.
2. In a small mixing bowl, mix together the oats, chopped almonds, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the melted butter, milk, egg white and almond extract.
3. Sprinkle your oat mixture over the rhubarb evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle with mulberries, raw sugar and 1 1/2 Tablespoons of flaked almonds.
4. Bake for 40 minutes or until the dish has set and turned a lovely brown and crunchy on top. Let cool for 5 minutes before serving.

If you want to serve it for dessert, serve in wedges with a little dollop of whipped cream. Or just scoop it out in warm spoonfuls into a bowl for breakfast with your coffee or tea in the morning.

This recipe was shared at It’s a Keeper Thursday, Full Plate Thursday, Fit & Fabulous Fridays and Weekend Potluck.

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