For my daughter’s recent birthday I wanted something easy to make ahead that would allow us to have a blissful morning of watching her open gifts and chat with family on the phone. I originally planned for a Baked Oatmeal*, but suddenly wanted something with even more of a coffee cake texture. I simply added a cup of almond flour to my usual recipe and this Oatmeal Loaf was the scrumptious result. Imagine a crumbly flavorful coffee cake or a firmer than average Baked Oatmeal. It is easy to toss together the night before, the oats get a nice soak and as soon as one of us wakes up it goes in the oven. When it finishes baking, I glaze the top with a honey-butter-nutmeg sauce and it is complete. The best part is if you are gluten-free and not sensitive to oats this breakfast is completely gluten-free. And since there aren’t any gluten-free starches and refined flours in it, it is hearty healthy slightly sweet way to start your day.
In celebration of spring’s bounty, I just had to put the two best friends, Strawberries & Rhubarb in the center of this loaf with a splash of golden honey & almond extract. You can incorporate them in to the batter instead, but I prefer the sweet & tangy layer in the middle. Of course, pears, berries, stone-fruit or apples would all have fun in place of the dynamic duo depending on the season.
Strawberry Rhubarb Oatmeal Loaf
serves six
3/4 cup rhubarb, roughly chopped
3/4 cup strawberries, sliced
1/4 cup honey, plus 1 tablespoon for the sauce on top.
1 teaspoon almond extract, divided
3 cups rolled oats, if gluten-free buy oats prepared safely
1 cup almond meal
2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon nutmeg, divided in two pinches
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4 eggs
1 cup milk
1 cup plain yogurt
2 tablespoons butter, unsalted
Place the rhubarb, strawberries, half of the almond extract and honey in a bowl, reserving a tablespoon of honey for the glaze on top. Toss the fruit and set aside to macerate and become juicier.
Toss together the rolled oats, almond meal, baking power, sugar, half of the nutmeg and salt. Whisk together the eggs, milk, yogurt and the remaining almond extract. Fold these two together until the oats are well moistened. It will seem almost “too wet.”
Butter a loaf pan or your preferred baking dish. Plan to adjust the dish according to the number of servings you are planning. Fill with 2/3rds of the batter. Spread the fruit on top and then finish with the remaining batter. Allow at least a 1/2 inch of room, because this will rise slightly when baking.
This is easy to make up until this point and then chill in the fridge overnight. This gives the oats an opportunity to soak in the flavor and become softer.
Whether it is right away or the next morning, place the loaf in an oven and turn on to 375. Bake for about 40-50 minutes until the top is golden and the center feels relatively firm to the touch. It can still have a bit of spring, but it should not jiggle much in the center.
At this point, melt the remaining butter, tablespoon of honey and rest of the nutmeg in a skillet, drizzle across the top of the hot loaf.
Cut in slices and scoop out of the dish. The texture is softer than coffee cake, although firmer than most baked oatmeal.
*Subscribers to Lilly’s Table can access this link to my original Baked Oatmeal recipe.