Strawberry Rhubarb Baked Oatmeal
Strawberries and rhubarb baked with bananas, oatmeal and slivered almonds – this is so good you’ll almost think you are having dessert for breakfast!
I loved the combination, especially when I added the ripe bananas, I felt they added an extra sweetness to the tart rhubarb without having to add more honey.
I think this would be wonderful for a Mother’s Day brunch; six servings is very generous, especially if you have other options on the table.
Strawberry Rhubarb Baked Oatmeal
Servings: 6 • Size: 1/6 • Points +: 6 pts • Smart Points: 7
Calories: 221.5 • Fat: 5 g • Carb: 41 g • Fiber: 4.4 g • Protein: 6 g • Sugar: 26 g
Sodium: 330 mg • Cholest: 30 mg
For the fruit filling:
2 1/2 cups strawberries, hulled and quartered
3/4 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, sliced thin
1 tbsp cornstarch
1/3 cup honey
For the Oats:
1 cup uncooked quick oats (use GF oats if Gluten Free)
1/3 cup slivered almonds
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp honey
3/4 cup fat free milk (or any milk you desire)
1 large egg
1 tsp vanilla extract
Directions:
Preheat the oven to 375° F. Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.
Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.
In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.
Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle the remaining almonds over the the top.
Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Комментариев нет:
Отправить комментарий