Strawberry Rhubarb Oatmeal Breakfast Cake

I love to-do lists.  Every Sunday I make a big ol’ list for myself and cross off items as I go along.  I’ve always loved to-do lists, and usually make them much longer than I can handle. 

Guess that makes me an optimist right?

My latest and greatest to-do list had me spending a lot of time in the kitchen.  No complains here!

I baked bread for the week, cooked a pot of black beans, made a couple lunches, prepped dinner, made dog food and made breakfast.  And a lot of breakfast.

Ever since my mom gave me rhubarb stalks I had been dreaming up a strawberry rhubarb oatmeal breakfast cake.

There is just something so special about strawberry and rhubarb together.  It’s my favorite pie combo for sure.  It’s gotta be made by my mom though.  Her pies are the best.

I like to think of her as the queen of pies.  I’m hoping this makes me the queen of oatmeal cakes.

Here we’ve got strawberries and rhubarb (of course), but also a mix of oats, 10 grain cereal and whole wheat flour.

For a little more staying power (this is breakfast after all), I added in eggs and cottage cheese. 

Have you ever had a cream cheese danish?  I used to work at a bakery so I’ve had my fair share. 

When I bit into this oatmeal bake the combo of cottage cheese and strawberry totally made me think of a cream cheese danish.  While this is not a very sweet breakfast, it’s got a nice tang from the cottage cheese and rhubarb and yummy sweetness from the strawberries, banana and a tiny bit of sugar.

I’ve been so happy with every bite for breakfast.  This made a huge 9 x 13 pan, easily 10-12 servings.

If you wanted to double this as a dessert you could do that too.  Add a scoop of vanilla ice cream on top and voila, instant dessert!  Or just eat it as it, which I’ve done the past couple evenings.

Strawberry Rhubarb Oatmeal Breakfast Cake
Serves 10-12

Printer-friendly recipe!

Ingredients

• 2 1/4 cups rolled oats
• 3/4 cup 10 grain cereal (you can substitute this with more rolled oats)
• 1/2 cup whole wheat flour
• 1 tbsp cinnamon
• 1 tsp sea salt
• 2 tsp baking powder
• 1/4 cup natural sugar
• 2 eggs
• 1 1/2 cups cottage cheese
• 1/2 cup mashed banana
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1 cup milk of choice (I used plain soymilk)
• 3 cups rhubarb, chopped
• 3 1/2 cups strawberries, chopped (I used frozen berries)

Directions

1. Pre-heat oven to 350 degrees.  Coat a 9 x 13 pan with olive spray.
2. In a medium bowl combine the oats, 10 grain cereal, flour, cinnamon, sea salt, baking powder and sugar.
3. In a large bowl mix together the eggs, cottage cheese, banana, oil, vanilla and milk.  Once combined added in the rhubarb and strawberries, then stir in the dry ingredients.  When everything is combined evenly, pour into the prepared pan.
4. Bake for 40-45 minutes, or until a toothpick comes out clean when inserted into the center.

So what do you think, am I the queen of oatmeal cakes?

Maybe I just need to make a few more to find out .

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