Things that have
happened since I last posted a year and a half ago:
- I reconnected with the love of my life and we started dating long-distance.
- We decided to move back to our home state of Michigan, which meant cross-country relocations for both of us (me from NYC and him from Portland).
- We got engaged over breakfast pie.
And a million other
life-altering things, many of which I'm still in the process of sorting out.
But before we get to all that, let's talk more about the wonder that is
breakfast pie.
Fruit-based desserts seem
to straddle the line between healthful and indulgent. My theory is that the fiber-rich,
antioxidant-packed fruit acts like an Instagram filter, lending a
nutritious haze to the accompanying sugar and fat. This explains why
there are times that a slice of pie seems like a perfectly appropriate
breakfast treat. After all, is it really any worse than a giant blueberry
muffin? I think not.
In case it's not yet
clear, I'm a fan of breakfast pie. So much so, in fact, that I decided the best
way to kick off my 33rd birthday was with a slice of freshly-baked pie from
Sister Pie, the acclaimed bakery in Detroit. Because what's better than breakfast pie?
Birthday breakfast pie. What's even better than that? Engagement birthday
breakfast pie. My amazing, knows-me-the-best fiance planned the sweetest surprise proposal including all of my favorite things - carbs, cookbooks, and vintage
jewelry. He hid the ring in a hollowed-out cookbook, you guys. And gave it to
me while I ate pie for breakfast. On my birthday. I still smile spontaneously
every time I think about it, and it's been almost three months. I don't think
I'll ever stop. While I'd love to re-live the moment each day by eating pie for
breakfast, I can't give in to that level of indulgence. I can, however,
translate that indulgence into an actually-healthy breakfast. I present you
with Rhubarb Crisp Oatmeal.
Ok, so technically
this is just baked oatmeal. BUT! It's baked oatmeal with the deliciousness of
fruit pies/crisps rolled in. Gooey, sweet fruit filling? Of course. Crisp,
butter-infused top? You betcha. Since it's still rhubarb season here in
Michigan, rhubarb was an obvious choice. Especially since I work on a farm
where we've been harvesting it twice a week for the last month. I love the
silky texture of cooked rhubarb, and its natural tartness keeps the baked
oatmeal lively. Brown sugar tames rhubarb's puckery quality and gives the
oatmeal a dessert-adjacent hint of sweetness. The oatmeal itself turns into
both filling and crust, with a custardy center and toasted, golden top. It's perfect on its own, but I love it topped
with a dollop of whipped cream. The same way I eat a slice of pie.
Rhubarb Crisp Oatmeal
Adapted from Heidi Swanson's Baked Oatmeal
Serves 6-8
1 pound rhubarb, chopped
1/4 cup plus 2 tablespoons brown sugar (lightly packed), divided
2 cups rolled oats
1/4 cup plus 2 tablespoons brown sugar (lightly packed), divided
2 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon baking powder
2 1/4 cups nondairy milk
1 tablespoon flax meal
2 teaspoons vanilla
1 tablespoon nondairy butter or coconut oil, cut into bits
2 tablespoons roasted almonds, chopped
Preheat oven to 375 and grease an 8x11 baking dish with nonstick spray (An 8x8 should also work, but I prefer the higher crust ratio of the larger dish). Add the rhubarb to the baking dish and sprinkle with 1/4 cup of the brown sugar, tossing to coat evenly. Remove about 1/4 cup of the rhubarb mixture and set aside (you'll want a bit of fruit on top of the oatmeal as well). In a bowl, stir together the oats, cinnamon, salt, and baking powder. In a second bowl, whisk together the milk, remaining 2 tablespoons brown sugar, flax meal, and vanilla until sugar begins to dissolve, about 1 minute (alternatively you can blitz the mixture in a blender). Once the oven is heated, assemble the oatmeal. Cover the rhubarb with an even layer of the oat mixture, then drizzle the milk mixture over the oats. Scatter the reserved rhubarb and chopped almonds over the top of the oatmeal, followed by the nondairy butter or coconut oil. Bake for 35-45 minutes, until the oatmeal has set and the top is deeply golden. Let cool for 5 minutes before slicing into portions. Serve warm, topped with a dollop of whipped cream if you like (I certainly do).