Nutty Strawberry and Rhubarb Steel Cut Oat Bake

When I started testing recipes for this week, I knew I had to use my favorite summer fruit pals. However, I also knew that I didn’t want one of those tooth-achingly sweetened crisps or crumbles that normally pop up around this time of year. 

After an attempt at cobbler turned into a flavorless blah (don’t worry fam, it didn't go to waste), I turned to an unsuspecting jar of steel cut oats sitting in my pantry. Last fall I made (and devoured) a version of Alexandra Cooks’ Baked Steel Cut Oatmeal with apples, so it was high time to create my summer rendition. 

Yeah I know, warm oats don’t exactly scream summer. BUT when paired with the strawberries and rhubarb that have been calling my name from the backyard garden, they basically scream nothing but summer. 

Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!

Ingredients

• 1 cup chopped rhubarb (about 1 large stalk)

• 1 cup chopped strawberries (about 7 medium berries)

• ½ cup nut of choice, I used hazelnuts

• 3/4 cup steel-cut oats

• ½ teaspoon cinnamon

• ½ teaspoon salt

• 1 teaspoon baking powder

• 2 cups milk of choice

• ¼ cup, plus 1 tablespoon honey or maple syrup

• 3 tablespoons butter or coconut oil, melted and cooled slightly

• 1 egg

• 2 teaspoons vanilla extract

• Granola for topping (optional)

Steps

1. Preheat your oven to 375 F and grease an 8-inch by 8-inch pan. Chop the strawberries and rhubarb into ½ inch pieces. Place the rhubarb in a small bowl with the extra tablespoon of honey and stir. Set aside. At this point, you could toast the nuts on a sheet pan for about 5 minutes if you want an extra pump of flavor, but this step is totally optional.

2. In a medium bowl, combine the oats, cinnamon, salt and baking powder and set aside. Then, in another bowl, whisk together the milk, honey or syrup, egg, butter or oil and vanilla.

3. Dump the oats into your prepared pan and disperse the fruits over the oats, letting your inner Jackson Pollock shine. Pour the liquid mixture over the oats and give it a little shakey shakey. Pop that puppy in the oven for 55 to 60 minutes and nom! I topped mine with some granola to add that good good crunch.

Sustainability tips

• Rhubarb and strawberries: make sure these gals are in season. Preferably harvest them from your own backyard, but getting them from your local farmer friend is good too.

• Steel cut oats: I like King Arthur brand oats because King Arthur is a B Corp! This is super exciting because it means they’re doing awesome stuff to help people and our environment! YAY!!

• Honey: Local honey only, pls. This way, you’ll know your honey didn’t travel from halfway around the world and release massive amounts of GHGs in the process.

• Coconut oil: If you’re using coconut oil, make sure it’s organic and Fair Trade. Organic means that they didn’t use those nasty synthetic pesticides and fertilizers that are generally believed to be bad news bears. That Fair Trade logo means that the workers and environment were treated well during production.

• Egg: I know I'm a broken record, but local ftw. It should be pretty easy to find a local egg vendor. They like to hide out at farmers markets, indoor markets and health food stores.