Rhubarb Berry Baked Oatmeal

Things have been a little quite around here. If anyone reads (or tries) to read this little blog with any regularity, I do apologize. I had a job opportunity that presented itself prior to the completion of my residency, so I am doing double duty right now. Residency during the day, job #2 on nights and weekends. I am telling you this not as an excuse, but more as a statement of fact. There hasn't been much for cooking around here, and what is accomplished is being made by the hubs!

So what do you do when you find yourself needing to pack a day's worth of food before you set off in the morning. Plan. Plan. Make things that travel well, and plan some more. I have talked about liking baked oatmeal due to it's portability before. It keeps well, reheats well, and has definitely made for some oohs and aahs at work. 

This recipe adapted from Nutmegs, seven was born out of the necessity to use some of the rhubarb that had been living in my freezer for quite some time. I knew it would work well for my portable breakfast, but I really had no idea I would enjoy it as much as I did. Now if anyone will send me some of the rhubarb they have overtaking their backyard, I'll be forever grateful. I have a month's worth of breakfasts left to pack before I'm done, and rhubarb is almost impossible to find down here! Enjoy!

(Printable Recipe)

Rhubarb Berry Baked Oatmeal
Adapted from Nutmegs, seven

Ingredients:
400gm of rhubarb, thawed if frozen
1 pint blueberries
2 Tbsp. honey
200 gm old-fashioned oats
15 gm sliced almonds
15 gm chopped pecans
60 gm brown sugar 
1 tsp. baking powder
1-1/2 tsp. cinnamon
1/2 tsp. salt
475 mL (2 cups) unsweetened vanilla almond milk (or skim milk)
1 large egg
3 Tbsp. unsweetened applesauce
1 tsp. almond extract
1 tsp. vanilla extract

Preheat the oven to 375 degrees F. Spray an 8x8 inch baking dish with non-stick spray. 
Spread the rhubarb and half the pint of blueberries over the bottom of the pan. Drizzle with the honey. Set aside.

Mix the oats, nuts, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine the milk, egg, applesauce, and extracts. Sprinkle the oat mixture on top of the rhubarb. Pour the egg mixture over the oats, making sure the pan is equally covered with the liquid. Sprinkle the remaining blueberries on top. Bake for 40 minutes or until the oat mixture has set and turned a little crunchy on the top. If saving for future meals, cool completely before packaging. This makes 6 breakfasts for me. Otherwise, serve warm.