Baked Oatmeal with Strawberry Rhubarb Compote

My baby turned 10 last week, and he wanted a sleepover birthday party.  At first I was reluctant, but my daughter had a slumber party for her 10th birthday, so I could hardly refuse to let my son have one.  I don’t know what I was worried about.  Actually, I know exactly what I was worried about.  My daughter’s sleepover was fraught with crafts and drama, and I just didn’t know how a boy’s party would shake out.  Boy’s parties are much easier than girl’s parties!  The boys came over ate pizza, played hide-and-seek and watched Avatar.  They did stay up too late, but that’s what a sleepover is for, after all.   In the morning they ate breakfast, and went back to playing hide-and-seek.  This was my son’s best party yet…

I know what you’re thinking.  Did she actually serve Baked Oatmeal with Strawberry Rhubarb Compote to a bunch of 10-year-old boys?  No, I made waffles, but I wanted to serve this, if only so I could have it again.  I love strawberries and rhubarb together, and the compote with its sweet tart flavors, was absolutely delicious.  The oatmeal was no slouch in the flavor department either.  The cinnamon and vanilla add a sweetness that enabled me to keep the sugar to a minimum.  I added a tablespoon of maple syrup to a cup of Greek yogurt to top the oatmeal and fruit.  I loved this breakfast, and I want this again now!

Baked Oatmeal with Strawberry Rhubarb Compote
Click Here for a Printable Recipe
2 cups steel cut oats
2 quarts water
2 cups milk (I used fat free, but you could use whatever you have on hand)
2 eggs
2 egg yolks
¼ cup brown sugar
2 Tablespoons canola oil
1 Tablespoon butter, melted
2 teaspoons cinnamon
1 teaspoon vanilla
1/8 teaspoon freshly ground nutmeg
pinch kosher salt

Soak the oats overnight in the 2 quarts of water. 

Preheat the oven to 375°F, and grease a 13 x 9 inch baking dish.  Drain the oats and pour them into a large bowl.  In a small bowl lightly beat the eggs and egg yolks, and mix into the oats.  Add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt.  Mix all ingredients until thoroughly combined.  Pour the mixture into the prepared baking dish.  Bake for 30 to 35 minutes, stirring after 10 minutes.

Serve with strawberry rhubarb compote and top with yogurt.

Strawberry Rhubarb Compote
1 lb Rhubarb, trimmed and cut into 1-inch slices
1 lb Strawberries, hulled and quartered
¼ to ½ cup vanilla sugar (I store some sugar with vanilla pods to give the sugar a vanilla flavor.)
juice from 1 orange
1 teaspoon orange zest

Preheat oven to 350°F.  Mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover.  Bake for 10 minutes, and then add the strawberries.  Cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling.  Serve with ice cream or over baked oatmeal.