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 mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: baked, oatmeal, pistachio, Rhubarb
Servings: 9 servings
Calories: 402kcal
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.
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