How’s it going? Hard to believe another weekend is already coming to an end! I love summer as a teacher because Sunday doesn’t mark the end of a weekend. Although, there is still lots to do to make sure everything is in order for the week ahead. I almost always grocery shop on Sundays. I like to do that so everything is as fresh as possible for the meals I am planning for the week. I usually spend a good part of the day prepping meals, snacks, and cleaning produce.
It was super hot outside this weekend…not fun for a 38 week pregnant lady. Brandon helped his sister and her boyfriend move into their new house…less than a mile away from us which we are super excited about! I hid out in the house away from the heat and worked on some recipe projects that I have going on. Trying to get things done before the baby shows up…which will hopefully be very soon!
I can’t believe that I haven’t shared a rhubarb recipe with you this summer yet! It is already getting a little late for harvesting rhubarb, but the farmers market had a ton so I picked some up this week. Usually when I have rhubarb I like to make a crisp or this coffee cake, but I decided to change it up to something a little more healthy and practical.
My Strawberry Rhubarb Oatmeal Bake is easy and quick to make. You get the tartness of the rhubarb along with the sweetness of strawberries. I love oatmeal bakes because they work great for meal prep and you don’t have to sit and constantly stir the oatmeal on the stove top.
The bright red and pink color of the strawberries and rhubarb is so pretty! This would be a great brunch recipe and the best part is you can make it ahead of time. Let me know if you give this a try! What are your favorite rhubarb recipes?
Have a great week!
- 1 ripe banana, mashed
- 2 eggs
- ½ cup brown sugar
- ¾ cup milk (I used unsweetened vanilla cashew milk)
- 1½ cups gluten free rolled oats
- ¼ cup almond meal flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup diced rhubarb
- ½ cup diced strawberries
- Preheat the oven to 350 degrees.
- Combine oats, almond flour, baking powder, cinnamon, and salt in a bowl and set aside.
- Mash banana very well.
- Add mashed banana, eggs, brown sugar, and milk to a bowl and mix to combine.
- Dice strawberries and rhubarb and stir into the wet ingredients.
- Add the wet ingredients to the dry and mix well until completely combined.
- Grease a 2.5 quart baking dish.
- Pour the oatmeal mixture in the dish.
- Bake for 30-35 minutes until oatmeal is set in the middle.
If you don't have a 2.5 qt baking dish, you can use a 9x9 square baking dish, but may need to increase your cooking time because the oatmeal will be thicker than in a larger dish.