Rhubarb Berry Baked Oatmeal

I've become an oatmeal lover lately. The combinations and creations are endless and the health benefits are amazing. You can start your day with it or end your night, either way you will be satisfied. Rhubarb, blueberries, blackberries and banana mixed with oats, almonds, almond milk and fresh spices of cinnamon and ginger. 

Ingredients: 

dry:
1 3/4 cup gluten-free rolled oats
1/2 cup sliced almonds
1/4 cup oat flour
2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt

berry mixture:
2 tablespoons oat flour

1/4 cup coconut sugar, or sucanat/brown sugar

1 1/2 cups chopped rhubarb, 1/4-inch pieces
1 2/3 cups roughly chopped berries, fresh or frozen

wet:

2 cups unsweetened almond milk

1 medium banana, well-mashed
2 tablespoons pure maple syrup*
2 tablespoons unrefined coconut oil, melted
1 tablespoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.

Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.

Lightly toss together dry mixture and berry mixture and spread evenly over the dish.

Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.

Pour the wet mixture over the oats and berries, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

Top with the remaining sliced almonds and berries.

Bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer. For a gooier baked oatmeal bake closer to the 35 minutes.

Remove from the oven and let sit for 5-8 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

Blueberry Coconut Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp vanilla
2 cups blueberries
2 tsp brown sugar, for topping
2 tsp sweetened flaked coconut, for topping


Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, stir flour, sugar and baking powder.

In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.

Add wet ingredients to flour mixture, stirring gently until just combined.

Gently fold in blueberries.

Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Lemon Blueberry Yogurt Loaf

My dads a huge lemon fan so when I came across this recipe I had to try it. Loafs can often come off as being dry but this is nowhere near it. The yogurt really gives this a moist taste along with the lemon syrup and sugar-lemon glaze.

Ingredients:
1 1/2 cups + 2 tbs flour (seperated)
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 cup sugar
3 eggs
2 tsps lemon zest
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh blueberries

Lemon syrup
1/3 cup lemon juice
1/3 cup sugar

Sugar-Lemon glaze
1 cup confectioners sugar
2 to 3 tablespoons lemon juice

Preheat oven to 350 degrees. Grease bottom of 9 x 5-inch loaf pan then dust with flour.

In a medium bowl sift together flour, baking powder and salt
In a large bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl mix blueberries and remaining flour, then fold blueberries into batter.

Pour the batter into the pan and bake for 50 to 55 minutes until a fork or toothpick comes out of loaf clean.

Let loaf cool in the pan for 10 minutes before removing it and placing on a wire rack.
While loaf is cooling make lemon syrup in a small saucepan over medium heat. Stir until dissolved, continue to cook for 3 minutes. Set aside when done.

Poke holes in the top and sides of warm loaf. Brush the loaf with lemon syrup. Let cool completely.

To make lemon glaze whisk together confectioner's sugar and lemon juice. Mixture should be thick but pourable. Add more lemon juice if needed.
Pour glaze onto loaf and let drip down the sides. Let harden for about 15 minutes before serving

Enjoy!