Description
A warm, comforting breakfast with sweet strawberries and crunchy nuts contrasting creamy oatmeal.
Perfect for a cozy morning!
Ingredients
Units
Scale
- 2 cups (473 ml) gluten-free rolled oats
- 1/2 cup (118 ml) millet
- 1/2 cup (118 ml) amaranth
- 1 cups (237 ml) hazelnuts
- 4 cups (946 ml) warm water
- 1 tablespoon apple cider vinegar
- 2 tablespoons unrefined coconut oil
- 2 cups (473 ml) diced strawberries
- 1/4 cup (59 ml) hazelnut meal
- 2 tablespoons ground flax meal
- 1/4 cup (59 ml) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cups (237 ml) rhubarb purée
- 1 1/2 cups (355 ml) water
- 2 tablespoons pure maple syrup
- 1/4 cup (59 ml) gluten-free rolled oats
- 1/4 cup (59 ml) hazelnuts, chopped
- 1 teaspoon cinnamon
Instructions
- Combine the oats, millet, amaranth, and hazelnuts in a baking pan. Cover with warm water and stir in apple cider vinegar. Let sit for 24 hours. Drain the mixture in a fine mesh strainer and rinse gently.
- Preheat an oven to 175°F (79°C). Place the mixture on a sheet tray and dry in the oven for 1 to 2 hours.
- Baked oatmeal and topping
- Preheat your oven to 350°F (177°C) and grease a 9×13 pan with coconut oil.
- Place the diced strawberries in the baking dish. Combine the hazelnut meal, flax meal, sugar, baking powder, cinnamon, and salt. Toss strawberries with the dry mixture, then add the soaked grains. If skipping soaking the grains, add 2 cups gluten-free rolled oats, ½ cup millet, ½ cup amaranth, and 1 cup hazelnuts. Add an additional ½ cup water to the next step.
- Combine the rhubarb, water, maple syrup, and 2 tablespoons of coconut oil. Pour the wet mixture carefully over the whole pan, poking holes into the dry mixture to combine everything without stirring.
- Bake for 40 minutes.
- While baking, combine the oats, sugar, hazelnuts, and cinnamon for the topping.
- Sprinkle the oatmeal with the topping and continue baking for an additional 20 minutes, or until the sides set up and start pulling away from the pan. The oatmeal will continue to set as it cools.
- Cool for 10 minutes before serving.
Notes
- For a crispier topping, toast the topping ingredients in a dry pan before sprinkling on the oatmeal.
- To reduce the sweetness, decrease the sugar by 1-2 tablespoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 5