It’s rhubarb season! This is one of my favorite times of the year. I only just discovered the wonders of rhubarb a few years ago, but since then, it has quickly become one of my favorite vegetables. I just love its tart, fruity flavor and the vibrant pink/green color.
The first rhubarb recipe I made this year was this amazing baked oatmeal. It’s sort of like a crumble or crisp, but softer and almost cookie-like. I love everything about it and I think it’d be a perfect brunch dish to serve for Father’s Day or any other brunch party you may be throwing soon.
I started by scattering rhubarb pieces in an even layer in the bottom of the 1.4-Quart Casserole Dish from my KitchenAid® Ceramic 4-Piece Nesting Casserole Set. I sprinkled the rhubarb pieces with a little sugar for sweetness.
This is a great set of bakeware to have because it gives you lots of different size options, saves cabinet space, and can go from your oven to your fridge to your dishwasher. The 1.4-Quart Casserole Dish is perfect for serving about 6-9 people, but if you need to feed a bigger crowd, you could double the recipe and bake it up in the larger size dish from this Ceramic 4-Piece Nesting Casserole Set!
The baked oatmeal layer of this dish is fortified with crunchy, earthy pistachios. I just love the rich flavor they give, and their bright green and rosy pink color is a perfect match for the rhubarb.
Add the shelled nuts to the mixing bowl of your KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer, along with your rolled oats, brown sugar, cinnamon, baking powder, and salt. Using the flat beater, stir on a low speed (stir or 2) until everything is combined.
In a separate bowl, stir the milk, eggs, and vanilla together. Then, add the liquid ingredients to the dry oat mixture. Once the ingredients are all incorporated, add in the melted butter to the rest of your oatmeal ingredients and combine.
Spread the oatmeal mixture over the rhubarb.
Then, place your 1.4-Quart Casserole Dish into your KitchenAid® Gas Convection Slide-In Range with Baking Drawer and bake for 40-45 minutes at 350°F. I love my Gas Convection Slide-In Range because it keeps the temperature consistent throughout the baking process, ensuring that this oatmeal is cooked thoroughly and evenly.
When the oatmeal is done baking, remove from your Gas Convection Slide-In Range and allow to cool. Before serving, sprinkle with a few more handfuls of crunchy pistachios, as desired. Additionally, if you have extra rhubarb, you can make a quick and easy simple syrup by reducing roughly chopped rhubarb in a small saucepan with water and sugar. Strain this sauce to remove the small solids, then drizzle over your baked oatmeal for a sweet garnish.
And there you have it, an incredible, seasonal breakfast dish that will have everyone begging you for the recipe!
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Rhubarb Pistachio Baked Oatmeal
Makes 6-9 servings
For the oatmeal
2 1/2 cups roughly chopped rhubarb (1″- 2″ pieces)
1 tablespoon granulated sugar
2 1/2 cups old-fashioned oats
1/2 cups shelled pistachios, plus extra for garnish as desired
1 cup light brown sugar (lightly packed)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup milk
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled slightly
For the optional garnish
2 cups roughly chopped rhubarb (1″- 2″ pieces)
3/4 cup water
1/2 cup sugar.
Preheat your KitchenAid® Gas Convection Slide-In Range with Baking Drawer to 350°F.
Place the rhubarb in an even layer in the bottom of the 1.4-Quart Casserole Dish from the KitchenAid® Ceramic 4-Piece Nesting Casserole Set and sprinkle with granulated sugar.
Place the oats, pistachios, brown sugar, baking powder, cinnamon, and salt in the bowl of your KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer fitted with the flat beater and stir on a low speed (stir or 2) until combined.
In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the milk mixture into the oat mixture, and stir to mix the ingredients. Then, add the melted butter and mix until just combined. Spread the oatmeal mixture over the rhubarb in your 1.4-Quart Casserole Dish, and bake for 40-45 minutes in your Gas Convection Slide-In Range. Remove from your oven and sprinkle with a few more handfuls of crunchy pistachios, as desired.
For the optional garnish
Place the rhubarb in a small saucepan, along with water and sugar. Simmer over low heat until the rhubarb is soft, then strain the syrup into a small bowl, discarding the solids. Drizzle over the baked oatmeal to serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*