A delightfully delicious breakfast that’ll keep your belly and taste buds satisfied!
1/2 cup (1 stick) butter, softened
1/2 cup Coconut Oil, soft solid state
1 1/2 cups Light Brown Sugar
2 teaspoons vanilla extract
6 cups oatmeal (any kind will do…I’ve made them with whole and quick)
4 teaspoons baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 1/2 cups milk
2-4 cups fresh rhubarb
Preheat oven to 350 degrees.
Cut rhubarb in 1″ pieces, discarding leaves. Set aside.
Whip butter and coconut oil together until light and fluffy. Mix in brown sugar and beat for 1-2 minutes. Add eggs and vanilla and mix until creamy, 1-2 minutes.
Stir in oatmeal, baking soda, salt, cinnamon, and milk until combined. Add rhubarb, stir, and place in greased 9×13 baking dish. Bake for 30-40 minutes until golden brown and crispy around edges.
Recipe Notes: For smaller portions (2-4 people), simply cut the recipe in half. This baked oatmeal recipe doesn’t need to be strictly made with rhubarb. It can be used with any of your favorite fruit–either fresh or dried. So get creative! We enjoy blueberry, raspberry, peach, cinnamon raisin, even chocolate chip.