I´m a breakfast type of person. I do love dinner though. Actually, I think food is always great, regardless the time of day. But breakfast is very important to me. My Spanish roommates would always make fun of me when they saw me in the morning, eating my bread, eggs and orange juice. Then again, breakfast is not that big of a deal in Spain, typically consisting of coffee and a cookie. But here in Germany and in so many other places in the world breakfast is really important. I just can´t leave the house in the morning without a good foundation for the day. And I absolutely loooove me a good brunch. This is why I am always excited to try out something new for breakfast. There are just so many possibilities! Bread, eggs, pancakes, oatmeal, granola, fruit…so many ways to switch up your morning routine. Baked oatmeal is my new favorite right now. I discovered it just recently and I love it. It´s like cake for breakfast. So sweet and soft but crunchy – you almost can´t believe it´s also healthy. All you need is some oats, nuts and your favorite fruit and you´re good to go. No sugar, flour or butter involved.
I got my hand on some of the last stalks of rhubarb at the farmers market. This recipe works just as well with other fruit though. Peaches, Pears, Apples, Blueberries, basically everything that you would also use in a crumble.
150 g rolled oats
100 g chopped walnuts
50 g hazelnuts
50 g chopped almonds
1 tbsp. baking powder
1 tbsp. cinnamon
500 ml cow-, soy- or nutmilk
50 ml maple sirup or honey
1 vanilla bean
Strawberries and 3 stalks of rhubarb
1) Mix the oats with nuts, baking powder and cinnamon. In a separate bowl beat egg, almond milk, maple sirup and the core of the vanilla bean.
2) Wash rhubarb and strawberries and cut into pieces. Mix with lemon juice and one tbsp. of maple sirup. Place in a baking dish.
3) Pour the oat mixture on top of the fruit. Pour the wet ingredients evenly over the oats. Bake for 30-35 minutes in the preheated oven at 180°C until the rhubarb is soft and tender.