Baked Multigrains With Rhubarb And Blueberries

Name: Baked Multigrains With Rhubarb And Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit Mixture; 3 cups chopped rhubarb; 2 cups fresh or frozen berries, divided; 3 tablespoons maple syrup; 2 tablespoons flax meal or whole grain flour; Grain Mixture; 1-1/2 cups rolled oats; 1/2 cup steel cut oats; 1/2 cup millet; 1/4 cup amaranth or quinoa; 1/4 cup flax meal or almond meal; 1-1/2 teaspoons cinnamon; 1 teaspoon baking powder; 1/2 teaspoon ground ginger; 1/2 teaspoon sea salt; 2 cups almond milk (preferably homemade); 1/2 cup unsweetened applesauce; 1 tablespoon vanilla; 1/2 cup chopped pecans

Servings: persons

Fruit Mixture
3 cups chopped rhubarb
2 cups fresh or frozen berries, divided
3 tablespoons maple syrup
2 tablespoons flax meal or whole grain flour
Grain Mixture
1-1/2 cups rolled oats
1/2 cup steel cut oats
1/2 cup millet
1/4 cup amaranth or quinoa
1/4 cup flax meal or almond meal
1-1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
2 cups almond milk (preferably homemade)
1/2 cup unsweetened applesauce
1 tablespoon vanilla
1/2 cup chopped pecans

1
Preheat your oven to 350F and grease a 9x13 pan with coconut oil.
2
In a bowl, toss to combine the chopped rhubarb, 1 1/2 cups fresh or frozen blueberries, maple syrup, flax meal or any whole grain flour and a squeeze of lemon. Set aside.
3
In another bowl, mix the rolled oats, steel cut oats, millet, amaranth or quinoa and flax meal or almond meal. Add the cinnamon, baking powder, cardamom, ginger and salt. Set aside.
4
For the wet ingredients that bring this together, whisk together the almond milk, unsweetened applesauce and vanilla.
5
To assemble, place the fruit mixture in the baking pan. Cover it with the dry mixture and slowly pour the wet mixture over the whole pan, poking holes into the dry to get everything combined without stirring.
6
Sprinkle the extra 1/2 cup blueberries and chopped pecans on top before baking for 35-40 minutes, or until the sides set up and start pulling away from the pan.
7
Cool for 10 minutes before serving. It warms up beautifully slowly browned on the stove top or with 1 cup almond milk in a pot for days to come.

1163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Fruit Mixture, 3 cups chopped rhubarb, 2 cups fresh or frozen berries, divided, 3 tablespoons maple syrup, and more.

Yes, Baked Multigrains With Rhubarb And Blueberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!