This morning, after being down with a cold for the past four days, I felt like having something a bit more wholesome and warming for breakfast. I can't think of many meals more comforting than a bowl of oatmeal and that's exactly what I needed this morning. Combined with almonds, chia seeds and cinnamon and a layer of soft rhubarb on the bottom, this baked oatmeal is truly comforting, and perfect for lazy weekend mornings.
Baked rhubarb oatmeal
(Recipe inspired by Heidi Swanson + this recipe)
230g rhubarb, chopped into 2cm pieces (fresh or frozen)
230g rolled oats (use gluten-free, if you prefer)
100g almonds, roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon
pinch of salt
500ml home-made almond milk (recipe here)
olive oil, for brushing
1. Preheat oven to 180C and brush a medium-sized oven dish lightly with olive oil.
2. Cover the bottom of the dish with rhubarb pieces. Combine the oats, almond, chia seeds, cinnamon and salt in a separate bowl. Pour the mixture on top of the rhubarbs and finally pour the almond milk (evenly) on top.
3. Bake for 30 minutes. Serve warm.