Strawberry Rhubarb Baked Oatmeal

By Acoppeto

Ingredients

• 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
• Read more at http://www.skinnytaste.com/strawberry-rhubarb-baked-oatmeal/#RcVSfYDuuDGYMP15.99

Preparation

Step 1

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.