Baked Apricot and Rhubarb Oatmeal with Vanilla Bean Milk – The Mercury News


Run, don’t walk, apricots and rhubarb will soon disappear from the markets!

Both tangy and rich in color, these two delight in a hearty baked oatmeal that’s almost like a dessert, but for its wholesome ingredients. Ground flax, almonds and spices add depth of flavor and texture to this chewy yet gooey breakfast that serves a crowd.

Sweeten it more to your liking, if desired, but I like to minimize the sweetness to take advantage of the mouth-watering nature of the apricots and rhubarb. Feel free to play with different nuts, spices and fruits according to your desires.


For 8 to 10 people


2½ cups rolled oats

½ cup ground flax seeds

1½ teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon of salt

¾ teaspoon baking powder

½ cup toasted almonds, sliced ​​or chopped

4 tablespoons butter, melted

2 eggs

1 teaspoon vanilla

½ teaspoon almond extract

½ cup plus 1 tablespoon maple syrup, divided

2¼ cups of milk

6 ripe apricots, halved and pitted

3 stalks rhubarb, cut diagonally into 1-inch slices

For the vanilla bean milk:

1½ cups milk (cashew, almond or whole cow’s milk), warmed

½ vanilla bean, seeds scraped out (or ½ teaspoon vanilla bean paste)

Sugar to sweeten as desired


Heat the oven to 375 degrees. Grease a 9 x 13 inch baking dish.

In a bowl, combine rolled oats, ground flax seeds, ginger, cinnamon, salt, baking powder and toasted almonds. Pour the oat mixture into the baking dish and spread evenly.

In the now empty bowl, whisk together the melted butter, eggs, vanilla, almond extract, ½ cup maple syrup, and milk until combined. Gently drizzle the oat mixture, poking the oats a little with a fork to make sure the liquid moves through the oats.

Lay the apricot halves face up on the surface of the oat mixture, blocking them a little as you go. Repeat with the rhubarb slices.

Bake in the center of the oven for 35 to 40 minutes or until the oats are set and the edges are golden brown.

Remove the rolled oats from the oven and, using a pastry brush, brush the tops of the apricots and rhubarb with the remaining tablespoon of maple syrup. Place under the broiler for 30 to 90 seconds, watching carefully to avoid burning, until the fruit is lightly caramelized and golden.

For the vanilla bean milk, combine the milk and the vanilla bean and sweeten to your preference with sugar.

Serve bowls full of warm oatmeal with vanilla bean milk poured on top.

Dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and


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