Strawberry Rhubarb Banana Oatmeal Cups

Even though I am currently a lady of leisure, I have somehow managed to jam pack my weekly schedule. Fortunately, this schedule consists of mostly things I want to do. Though I’m quickly realizing how easy it is to prioritize these fun activities over some of the basic chores I should be doing on a daily basis. But, there are justifications for every activity:

I have to go to my morning yoga class to keep calm and stay fit.

I have to bake this fancy dessert for my Wednesday book club.

I have to go to the farmer’s market every Tuesday morning because the produce is much fresher than the grocery store.

See? Works like a charm. That dry cleaning can wait another day. Those dishes will be there when I get back.

But, for reals, the farmer’s market is a must. I don’t know what it is about the grocery stores here in Zurich, but when I buy their produce it usually goes bad within 1-2 days. So off to the Burkliplatz farmer’s market I go every Tuesday morning to pick me up some goodies.

Ever since I started going to the market back in April, I noticed that rhubarb is everywhere. Back in the states, it was seldom I would find it outside of the summer months. I have no clue why, but it is very popular here in Zurich. I’ve only used it once, but I figured I should buy a few stalks and figure out what to do with it. I guess I can fit in some recipe perusing into my busy schedule…

And this is what I found. A strawberry, rhubarb, and banana oatmeal bake full of flavor but light on the calories. This is way better than everyday oatmeal. So next time your at the market, grab some rhubarb and get chopping.

Strawberry Rhubarb Banana Oatmeal Cups

Recipe adapted from Skinnytaste

{print me!}

Fruit Filling:

  • 1 small basket of strawberries, about 10, hulled and quartered
  • 2 stalks of rhubarb, cut into ½ inch pieces
  • 2 medium ripe bananas, sliced into ¼ inch pieces
  • 1 tbsp cornstarch
  • ¼ cup honey

Oat Filling:

  • 1 cup quick cooking oats
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • ¾ cup milk
  • 1 large egg
  • 1 tsp vanilla
  • 1/3 cup slivered almonds (optional)

Preheat oven to 375° F. Spray a 6-muffin pan with cooking spray. Or you can also use a 9×9 baking pan.

Combine strawberries, rhubarb, and honey. Mix in the cornstarch.

Place 2-3 slices of banana on the bottom of each muffin mold. Pour the strawberry rhubarb mixture over the bananas. Disperse any extra banana slices on top of the strawberry mixture.

Combine the oats, baking powder, cinnamon, and salt in a medium bowl and set aside.

Whisk the milk, egg, vanilla, and remaining honey in another bowl. Pour the egg mixture into the oat mixture and stir until combined. Then pour the oat filling as the final layer of your oatmeal cups. If you are adding almonds, sprinkle over each cup for a crunchy topping.

Bake for about 40 minutes, or until bubbly and golden brown. Let them set for about 5 minutes before serving.

Roughly 225 calories and 5 grams of fat for those counting!

No need to wait for a special occasion to make these- just stick them in the fridge and reheat in the morning.

They are sweet and healthy and not a bad way to start your your day.



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