Rhubarb Berry Baked Oatmeal

Last year was really the first time I dove into the world of rhubarb, and I was immediately hooked.  This funny looking + very sour vegetable kept my mind whirling with ideas.  I just can't get over its natural vibrant hue.  I actually found a patch of rhubarb growing along our fence last year.  It showed up late in the summer and at first glance thought it was a large weed but was ecstatic to find out it was an edible plant!

Sometimes rhubarb is a bit greener or will have more of a mixed green/red-pink color.  The green does not necessarily mean the rhubarb is not ripe and the deep red rhubarb does not mean it will taste sweeter.  Different varities will yield different colors and the sourness will slightly vary between them. 

Here are two articles if you're looking for more information on growing or buying rhubarb: Rhubarb Varities + Harvesting Rhubarb

The deep red hue is just prettier for baking.

This baked oatmeal recipe is perfect to serve along with a brunch spread.  Or, it will feed 2 people for breakfast for nearly a week!

Feeling like your own personal sized baked oatmeal?  Now you can do that too!  Recipe included at the end of the post.

I was pleasantly surprised at how the texture turned out without adding egg to the mixture.  This recipe is not only gluten-free but vegan as well!  I had a request for more vegan recipes, so I wanted to give this a shot.  I'm always up for a good kitchen challenge!  The only other time I've made baked oatmeal, I used 1 egg to help bind the oats together.  However, I enjoyed this vegan version much more.  Adding a bit of oat flour and flax really helped to glue it all together.  

It's not quite stiff enough to hold with your hand and not nearly as gooey as stovetop oatmeal.  

But it is incredibly thick.  My favorite way for oatmeal to be!

Also delicious straight from the fridge.  Guilty!

With rhubarb's natural tartness, I decided to add coconut sugar to the rhubarb + berry mixture on the bottom of the baking dish.  This was instead of adding all of the sugar to the wet mixture that is poured overtop.  I thought this method would help distribute the sweetness more evenly and that it did.  I also added a bit of maple syrup and one mashed banana in the wet mixture to add more sweetness + flavor throughout.  

But if you don't love bananas, you're in luck!  The banana flavor does not come through at all!

The gooey fruit + rhubarb layer was incredible.  And addicting.  I scraped the bottom of the pan clean after divying up the bake to a few friends.

Pretty sure I devoured an entire serving while photographing.  I really was not expecting it to be quite so tasty but could have continued to eat it all.day.long.

Topping with coconut milk + a few extra almonds is my favorite way to enjoy this comforting meal.

I can confidently say this is one of my top 5 best breakfast creations to date!  

So that means you really need to make it.  This weekend.  For sure.

Don't be scared off by the rhubarb.  Actually, if you've never tried cooking or baking with rhubarb this is a great place to start.  This recipe couldn't be easier and involves no pre-cooking of the rhubarb or turning into a puree.  The hardest part is waiting for it to finish baking!

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inspired by: Cookie and Kate, Strawberry Rhubarb Crumble 

heavily adapted from: Super Natural Every Day, Baked Oatmeal

Rhubarb Berry Baked Oatmeal gluten-free, vegan // yields 6 meal-sized portions, or 8-10 side portions

dry:

• 1 3/4 cup gluten-free rolled oats
• 1/2 cup sliced almonds
• 1/4 cup + 2 tablespoon gluten-free oat flour 
• 1/4 cup coconut sugar, or sucanat/brown sugar
• 2 tablespoons ground flax meal
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ginger
• 1/2 teaspoon salt

wet:

• 2 cups unsweetened almond milk
• 1 1/2 cups chopped rhubarb, 1/4-inch pieces
• 1 2/3 cups roughly chopped berries, fresh or frozen
• 1 medium banana, well-mashed
• 2 tablespoons pure maple syrup*
• 2 tablespoons unrefined coconut oil, melted
• 1 tablespoon pure vanilla extract

1. Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.
2. Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
3. Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.
4. Lightly toss together and spread evenly around the dish.
5. Evenly spread the dry ingredients overtop the berry mixture.
6. Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through.  Do not stir.  
8. Top with the remaining sliced almonds and berries.
9. Bake for 35-45 minutes, until golden brown and the surface is set [not mushy].  You will still be able to feel give under the top layer.  For a gooier baked oatmeal bake closer to the 35 minutes.
10. Remove from the oven and let sit for 5-8 minutes before serving.  Bake will firm a bit as it sits.
11. Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: *If I made this again for myself I would probably leave out the 2 tablespoons of maple syrup.  It was just slightly too sweet for my taste as an everyday breakfast, but I am quite sensitive to sugar.  Ripe berries and banana really help to sweeten this dish.  If feeding to a crowd or brunch, however, I would keep the 2 tablespoons in.  Rhubarb can also vary in it's sourness [as can the berries], but the great thing is you can always serve this with maple syrup on the side.  I believe that whole wheat pastry or spelt flour could be substituted for the oat flour if desired.  Oat flour can be ground from oat groats, steel cut oats, or rolled oats in a blender, food processor, etc.  You want a flour-like texture.  Sift after blending.  Do not use instant oats.  I used a mixture of blueberries, blackberries, and strawberries.  If using only blueberries, there is no need to chop them.

Looking for dessert?

All you need to do is increase the maple syrup to 1/3 cup and serve with vanilla coconut milk ice cream on the side!

Looking for a single serving?  I've got that, too!

Single-Serving Rhubarb Berry Baked Oatmeal gluten-free, vegan // yields 1 large breakfast portion

dry:

• 1/3 cup gluten-free rolled oats
• 1 1/2 tablespoons sliced almonds
• 1 tablespoon teaspoons gluten-free oat flour 
• 2 teaspoons coconut sugar, or sucanat/brown sugar
• 1 teaspoon ground flax meal
• 1/3 teaspoon cinnamon
• 1/6 teaspoon baking powder
• pinch of ginger
• pinch of salt

wet:

• 1/3 cup unsweetened almond milk
• 1/4 cups chopped rhubarb, 1/4-inch pieces
• 1/4 cup roughly chopped berries
• 1 1/2-inch piece banana, well-mashed
• 1 teaspoon pure maple syrup*
• 1 teaspoon unrefined coconut oil, melted
• 1/2 teaspoon pure vanilla extract

1. Preheat your oven to 350* F and lightly grease a 4-inch baking dish with coconut oil or vegan butter.
2. Mix the oats, 1 tablespoon almonds, 2 teaspoons oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
3. Place the rhubarb, 3 tablespoons of the berries, 1 teaspoon oat flour, and the coconut sugar in the baking dish.
4. Lightly toss together and spread evenly around the dish.
5. Evenly spread the dry ingredients overtop the berry mixture.
6. Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through.  Do not stir.  
8. Top with the remaining sliced almonds and berries.
9. Bake for about 25-30 minutes, until golden brown and the surface is set [not mushy].  You will still be able to feel give under the top layer.
10. Remove from the oven and let sit for 5 minutes before serving.  Bake will firm a bit as it sits.
11. Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: Refer to full-sized recipe.

Tomorrow morning is calling my name.

Lights out for now!

Ashley

Raspberry Ricotta Vanilla Snack Cake

Cake on Monday is a necessity.

Oh yes.  

And this is a cross between cake, pound-cake, and muffins.  It's studded with raspberries and vanilla beans, and silky smooth from the ricotta cheese.  Why don't I put ricotta in baked goods more often?  It not only adds moisture but also helps keep the texture nice + light.  Using almond flour instead of almond meal helps to lend a more cake-like texture as well.

If the tiny cartons of fresh raspberries currently cost $6.99 in your area, frozen will totally get the job done.  If raspberries aren't your thing try blackberries or blueberries, or a mixture of all three!

The vanilla beans add a light vanilla fragrance and dot the cake with adorable tiny black specks.  My absolute favorite baked good flavor.  And ice cream flavor.  And frosting.  Mmmm, vanillaaaa.

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Raspberry Ricotta Vanilla Snack Cake gluten-free // yields 1, 8x8 pan

• 3/4 cup gluten-free oat flour
• 1/3 cup sweet rice flour
• 1/3 cup blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sucanat, or pure cane sugar
• 2 large eggs
• 1/3 cup full-fat ricotta cheese
• 1/4 cup unsweetened almond milk, or 2%
• 2 tablespoons unrefined coconut oil, melted + slightly cooled
• 2 tablespoons honey
• 1 vanilla bean pod, scraped 
• 1/2 teaspoon vanilla extract
• 3/4 cup raspberries

1. Preheat your oven to 350* F and thoroughly grease an 8x8 pan.
2. Mix the oat flour, sweet rice flour, almond flour, baking powder, salt, and sucanat together in a large bowl.
3. Whisk the eggs, then whisk in the ricotta, milk, oil, vanilla beans, and vanilla extract.
4. Pour the wet into the dry and whisk until just combined [when you no longer see dry flour].
5. Gently fold in the raspberries then pour into the 8x8 pan.  Dot the top with a few extra raspberries if desired.
6. Bake for 32-38 minutes, until golden brown and a toothpick comes out clean.  
7. Let fully cool before slicing.  Cake firms as it cools.

notes/substitutions: If you are unable to tolerate gluten-free oat flour sub in a GF all-purpose flour at a 1:1 ratio for the oat flour only.  There is no sub for sweet rice flour.  

The perfect cake to get you through a Monday and every other day this week.  You totally deserve it.

Ashley

Asparagus + Kale Stuffed Shells

I'm going to let the photos do most of the talking today.

'

I'm just sitting here with my mom trying to soak in every last minute she's in Colorado.  I feel so fortunate to have had her here for an entire week and my dad + brother over the weekend.  However, it always goes by way too fast.  

Last night, we shared this comforting spring meal and it truly hit the spot.  Instead of stuffing the shells purely with ricotta, I filled them up with asparagus + kale for added texture and veggie-love.  It's a nice way to make stuffed shells a bit more interesting.  I also whipped up a double batch of my homemade red sauce, and while the shells were baking I made my favorite lemon basil pesto sauce from the Sprouted Kitchen cookbook.  Seriously addicting stuff.  And if you're questioning the use of pesto on top of marinara, let me just tell you, you must give it a try.  A favorite combination in this house and a cinch to throw together.

This weekend sounds like the perfect time to enjoy a homecooked meal.  Don't you think?

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Asparagus + Kale Stuffed Shells gluten-free // yields 6-8 servings

adapted from: spaghetti squash stuffed shells

• 1 box gluten-free jumbo pasta shells
• 2 1/3 cup full-fat ricotta cheese
• 1/2 tablespoon ghee/oil 
• 2 cups finely chopped lacinato/dino kale, lightly packed
• 1 1/4 cups chopped asparagus, 1/4-inch pieces
• 1/2 cup shredded parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon garlic powder granules
• 1/4 - 1/2 teaspoon salt + black pepper
• ~8oz fresh mozzerela, cubed
• ~48oz thick marinara sauce
• pesto, optional

1. Add ghee or oil to a large pan over medium heat.  
2. Once hot add the asparagus and cook for about 3-4 minutes stirring frequently.  Stir in the kale for 30 seconds, until just wilted. 
3. Pour out onto a large plate and let cool.  You can speed this up in the fridge if needed.
4. Cook your pasta shells al dente, according to package directions.  Rinse with cold water to help prevent sticking.  *Make sure not to overcook because they will cook a bit more in the oven. 
5. Mix the ricotta, kale, asparagus, basil, garlic, salt, and pepper until combined.  Start with 1/4t salt + pepper.  Taste, then add more if needed.
6. Preheat your oven to 350* and take out a 9x13 pan and a 9x9 pan, or a variety of single serving oven-safe bowls.
7. Pour out just enough sauce to coat the bottom of each pan.
8. Gently fill each shell until the mixture is flush with the bottom. ~30-32 shells  The amount may vary depending on what brand you use.  I used Tinkyada, which are the only GF shells I can find. 
9. Place the shells stuffed side down in the pan so that they are slightly touching one another.
10. Coat the top of each shell with a scoop of sauce.
11. Place mozzarella [about 1/2-inch cubes] around the shells.
12. Cover tightly with foil and bake for 15min.  Uncover and bake for another 15min.
13. Turn your broiler on low, move pans to the top rack and broil for 3-5 minutes watching closely until the cheese is bubbly.
14. Garnish with fresh pesto, basil, or parsley if desired and serve hot.

notes:  Make sure to use a thick pasta sauce to avoid excess liquid in the pan.  I made a double batch of my favorite red sauce recipe cooked it for about an hour and then blended it with my immersion blender and let it simmer a bit longer until thick.  This meal can be prepped ahead and stored in the fridge for 2-6 hours before cooking.  You may need to add a bit more sauce before baking, as it will soak into the noodles.

As a side note, I'm sure you can easily make this recipe vegan using tofu.  Check out this recipe [I've used before to make vegan lasagna--so good] as a guide! 

If you're looking for Mother's Day breakfast/brunch/dessert ideas, head on over to my Mother's Day photo album with recipe links on Facebook!  I've featured 12 recipes that are sure to please your mama's [or grandma, friend, dad, sister, wife, husband, child, etc.] tastebuds!

Happy weekend!

Ashley