because what is life without good food?

Mulberry Rhubarb Baked Oatmeal Crumble

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

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.

Mulberry Rhubarb Baked Oatmeal Crumble

This recipe was shared at It’s a Keeper ThursdayFull Plate ThursdayFit & Fabulous Fridays and Weekend Potluck.

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11 responses

  1. Your Crumble is just beautiful, and I am drooling! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    June 21, 2012 at 2:44 pm

  2. faten

    lovely crumble

    June 22, 2012 at 3:20 am

  3. Pingback: The Fountain Avenue Kitchen – Strawberries and Cream Baked Oatmeal

  4. Pingback: The Fountain Avenue Kitchen – Kitchen Extras

  5. this looks really wonderful! and it’s beautiful, too!

    June 23, 2012 at 9:44 pm

    • Ann

      Thank you Betsy! :)

      June 23, 2012 at 9:58 pm

  6. I am in love with oatmeal ‘dress ups’….this looks fabulous. I never would have thought of this combo. I am pinning for now and plan to make it soon. So glad you linked up at Weekend Potluck.

    June 23, 2012 at 10:24 pm

    • Ann

      I love that word “oatmeal dress ups”! I used rhubarb and mulberries because that’s what I had and it turns out they went together fabulously :)

      June 24, 2012 at 8:31 am

  7. Pingback: Chocolate Banana Pecan Baked Oatmeal « Sumptuous Spoonfuls

  8. This looks so delicious and comforting; I can’t wait to try it and taste that hot, juicy fruit! :)

    August 11, 2012 at 1:41 pm

    • Ann

      Thank you so much! I am so glad you like the recipe :)

      August 11, 2012 at 5:06 pm

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