Strawberry Rhubarb Baked Oatmeal

Now that it's rhubarb season...and the start of berry season, I though a Strawberry Rhubarb Baked Oatmeal was in order. I took the baked oatmeal recipe from my Breakfast and Lunch Cookbook and gave it a few twists. And this is what I got...

• Ready In: 40 mins
• Serves: 12
• Yields: 1 9x13-inch baking dish

Ingredients

• 2  cups rhubarb, diced
• 3  cups strawberries, diced
• 2  large eggs
• 1⁄4 cup applesauce
• 1⁄4 cup canola oil or 1⁄4 cup  vegetable oil
• 1⁄2 cup sugar
• 1 1⁄2 cups milk
• 3  cups quick-cooking oats
• 1⁄2 cup wheat flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄4-1⁄2 cup brown sugar, for sprinkling

Directions

1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish.
2. Toss the rhubarb and strawberries in the baking dish.
3. In a mixing bowl, whisk together the remaining ingredients, except the brown sugar. Pour the batter over top of the fruit and stir gently to combine the fruit.
4. Sprinkle the brown sugar over the top.
5. Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
6. Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!).