Baked Oatmeal With Strawberry Rhubarb Compote

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups steel cut oats
• 2 quarts water
• 2 cups milk
• 2 eggs
• 2 egg yolks
• 1/4 cup brown sugar
• 2 tablespoons canola oil
• 1 tablespoon butter, melted
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/8 teaspoon freshly ground nutmeg
• 1 pinch kosher salt
• 1 lb rhubarb, trimmed and cut into 1-inch slices
• 1 lb strawberry, hulled and quartered
• 1/4-1/2 cup vanilla sugar
• 1 orange, juice of
• 1 teaspoon orange zest

Recipe

• 1 soak the oats overnight in the 2 quarts of water.
• 2 preheat the oven to 375°f, and grease a 13 x 9 inch baking dish. drain the oats and pour them into a large bowl. in a small bowl lightly beat the eggs and egg yolks, and mix into the oats. add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt. mix all ingredients until thoroughly combined. pour the mixture into the prepared baking dish. bake for 30 to 35 minutes, stirring after 10 minutes.
• 3 serve with strawberry rhubarb compote and top with yogurt.
• 4 preheat oven to 350°f mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover. bake for 10 minutes, and then add the strawberries. cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling. serve with ice cream or over baked oatmeal.