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Rhubarb Pistachio Baked Oatmeal

A warm, hearty baked oatmeal made with crunchy pistachios and fresh, seasonal rhubarb. This easy recipe is perfect for a spring or summer brunch!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: baked, oatmeal, pistachio, Rhubarb
Servings: 9 servings
Calories: 402kcal

Ingredients

Instructions

  • Preheat the oven to 350°F.
  • Place the rhubarb in an even layer in the bottom of a 1.4-quart casserole dish, and sprinkle with granulated sugar.
  • Place the oats, pistachios, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl, and stir until combined.
  • In a separate bowl, whisk together the milk, eggs, and vanilla. 
  • Pour the milk mixture into the oat mixture, and stir to mix the ingredients. 
  • Add the melted butter and mix until just combined. 
  • Spread the oatmeal mixture over the rhubarb, and bake for 40-45 minutes in. 
  • Sprinkle with a few more handfuls of crunchy pistachios, for garnish.

For the optional garnish

  • Place the rhubarb in a small saucepan, along with water and sugar.
  •  Simmer over low heat until the rhubarb is soft, then strain the syrup into a small bowl, discarding the solids. 
  • Drizzle over the baked oatmeal to serve.

Nutrition

Calories: 402kcal | Carbohydrates: 58g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 298mg | Potassium: 498mg | Fiber: 4g | Sugar: 39g | Vitamin A: 500IU | Vitamin C: 5.3mg | Calcium: 175mg | Iron: 1.8mg