Cinnamon Baked Oatmeal Cake with Vanilla Cream, Rhubarb Sauce and Fresh Strawberries (from The Art of Breakfast)

This was one of the most surprising and requested recipes we served at the inn, probably because of its simplicity and the health benefits of oats. It was surprising as many people who don’t typically like oatmeal really enjoyed this because of its cake-like texture. I even kept pre-printed cards with the inn’s logo and recipe at the checkout desk in anticipation of the request! Give it a try: you just might convert some oatmeal naysayers like I did.

½  cup canola or vegetable oil
½ cup walnut oil (if not available, use a total of 1 cup vegetable oil)
1¼ cups granulated sugar
4 large eggs
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
1½ teaspoons salt
1 cup whole milk
1¼ cups half and half
6 cups thick cut rolled oats (not quick cook or instant)
Combine the oils, sugar, eggs, cinnamon, baking powder, vanilla, salt, milk and half and half in a mixer and beat until well combined. Add the oats and mix thoroughly.

Pour the mixture into a greased 9×13 glass baking dish, cover with plastic wrap, and chill in the refrigerator overnight.

Preheat the oven to 350 degrees. Remove the dish from refrigerator and allow to sit while oven is heating.

Bake uncovered for 30 minutes, until lightly brown on top. Cut into squares, place in shallow bowl, and top with a good amount of the Vanilla Cream, a nice drizzle of the Rhubarb Sauce and garnish with some fresh sliced strawberries.

This freezes and rewarms in the microwave beautifully. Kids will love it for a healthier breakfast!

Vanilla Cream

Heat 2 cups milk with 1 tablespoon vanilla, 1 tablespoon sugar in microwave or on stovetop until warm.

Rhubarb Sauce

Makes about 2 ½ cups

4 cups chopped fresh rhubarb ½ cup water
½ cup granulated sugar

Cook the rhubarb, water, and sugar in a medium saucepan, covered, for 20 to 25 minutes until soft. Remove from the heat and puree with an immersion blender until smooth. Serve immediately or let cool and refrigerate until ready to use. Warm in the microwave before serving. This can be stored in the refrigerator for up to 3 days or in the freezer for 4 weeks.