Strawberry Rhubarb Baked Oatmeal
Ingredients
Fruit Filling
-
2 ½
cups
strawberries, hulled and quartered
-
¾
cup
rhubarb, cut into ½-inch pieces
-
1
medium
ripe banana, sliced thin
-
1
tbsp
cornstarch
-
⅓
cup
honey
Oats
-
1
cup
uncooked quick oats
-
⅓
cup
slivered almonds
-
½
tsp
baking powder
-
½
tsp
cinnamon
-
a pinch
salt
-
1
tbsp
honey
-
¾
cup
fat free milk
-
1
large
egg
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 375°F.
- Lightly spray a 9 x 9-inch ceramic baking dish with cooking spray and place banana slices at the bottom.
- In a large bowl, combine strawberries and rhubarb, add honey and cornstarch, and toss until coated.
- Place the fruit mixture over the banana slices in the baking dish.
- In a medium bowl, mix oats, half of the almonds, baking powder, cinnamon, and salt.
- In another bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oat mixture.
- Pour the oat mixture over the fruit in the baking dish, ensuring even distribution.
- Sprinkle the remaining almonds on top.
- Bake for about 40 minutes until golden brown and set. Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
221.5
Total fat
5g
Total carbohydrates
41g
Total protein
6g
Sodium
330mg
Cholesterol
30mg
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