Baking

Inspired by both a baked oatmeal recipe and my favorite Purely Elizabeth granola, this gluten-free grain dish is a perfect way to wake. With the jammy fruit on the bottom, different creamy textures of the grains and a nut crunch on top, this will fuel even the busiest mornings. To try to keep local, I used rhubarb and frozen Maine blueberries from last season's harvest. Now I'd add strawberries, but use whatever fruit you have on hand or in season in your area.

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