strawberry rhubarb apple oatbake

this breakfast treat was born out of an impulse rhubarb buy and inspired from this recipe. oh me oh my, i wish you could have seen me strutting around the kitchen like a top chef when i tasted it. that’s totally obnoxious normal, right?!  it all stems from what a clustercuss i’ve always been in a kitchen and my newfound prowess.  just support me in this, if you will.

now, how do you feel about eating something healthy for breakfast that tastes like freaking dessert?! because that’s what we have here my friends, strawberry rhubarb apple oatbake. formerly known as healthy-breakfast-that-tastes-so-much-like-dessert-it-seems-i’ve-reached-the-pinacle-of-my-life.  it’s the kind of dish you can feed your in-laws and have them worshipping at your feet.  and best of all, it’s only 6 ingredients and pretty much foolproof.  i know, i know, you’re waiting for the other shoe to drop. but get this, THERE IS NO OTHER SHOE!   enjoy.

the what:

2 fuji apples, peeled and very thinkly sliced

3 cups of sliced strawberries

4 cups of rhubarb, chopped

2 cups of almond milk

2 1/2 cups of whole rolled oats

1/2-3/4 cup agave syrup 

the how:

– preheat oven to 350 degrees

– peel and thinly slice apples, slice strawberries, chop rhubarb into bite size pieces

– place apple in bottom of 9X13″ pan, cover with strawberries and then place the rhubarb on top

– drizzle with agave syrup {use more or less depending on how sweet you like your breakfast} and then add almond milk

– spread oats on top and bake until the apples are soft.  i wish i had a time to give you, but i forgot to set a timer!  i think it was a little over an hour. {i know, this is amateur hour)  it’s easy enough to check, just keep an eye on it to make sure the oats on top aren’t burning and you basically can’t go wrong.  

– serve warm, for breakfast. vegan coconut vanilla bean ice cream optional. yes, for breakfast. no shame!

*other yummy eats i’m dreaming of making here

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  1. Amy's Vintage Closet|

    One of my fav's from growing up in the midwest. I haven't even thought of Rhubarb in years. I am going on the hunt to find some and make this mouth watering recipe! <3