Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes.
I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.
This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?
Strawberry & Rhubarb Hazelnut Oatmeal
Inspired by Skinny Taste
Makes 10 servings
- 2/3 cup toasted pecans (or nut of choice), chopped
- 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
- 2 medium bananas, sliced
- 2 packages (32 oz. total) of strawberries, hulled and quartered
- 2 large rhubarb stalks, chopped
- 2 Tbsp. cornstarch
- 2/3 cup agave nectar
- 2 cups uncooked quick oats
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 2 pinches of salt
- 1 1/4 cup soy milk (or milk of choice)
- juice from half a lemon (1/4 cup)
- 2 1/2 tsp. vanilla extract
Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.
In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.
Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.
In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!
In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.
In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!
Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.
Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...
Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.
- 2/3 cup toasted pecans (or nut of choice), chopped
- 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
- 2 medium bananas, sliced
- 2 packages (32 oz. total) of strawberries, hulled and quartered
- 2 large rhubarb stalks, chopped
- 2 Tbsp. cornstarch
- 2/3 cup agave nectar
- 2 cups uncooked quick oats
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 2 pinches of salt
- 1 1/4 cup soy milk (or milk of choice)
- juice from half a lemon (1/4 cup)
- 2 1/2 tsp. vanilla extract
- Preheat oven to 375 F.
- Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
- Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
- In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
- In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
- In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
- Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
- Bake for 40 minutes or until the edges begin to bubble and turn golden brown.
