How To Make Strawberry Rhubarb Baked Oatmeal
Strawberry Rhubarb Baked Oatmeal with almonds is a healthy breakfast that’s easy to make and a great way to get your daily intake of fruit and fiber.
Serves:
Ingredients
For the Fruit Filling:
- 2½cupsstrawberries,hulled and quartered
- ¾cuprhubarb,cut into ½-inch pieces
- 1medium ripe banana,sliced thin
- 1tbspcornstarch
- ⅓cuphoney
For the Oats:
- 1cupuncooked quick oats,use GF oats if gluten-free
- ⅓cupslivered almonds
- ½tspbaking powder
- ½tspcinnamon
- pinchsalt
- 1tbsphoney
- ¾cupfat free milk,or any milk you desire
- 1egg,large
- 1tspvanilla extract
Instructions
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Preheat the oven to 375 degrees F.
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Lightly spray a 9×9-inch ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.
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Combine the strawberries and rhubarb in a large bowl. Add honey and sprinkle with cornstarch. Toss until fruit is well coated then place in prepared baking dish over the bananas.
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In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.
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In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.
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Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle the remaining almonds over the top.
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Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Nutrition
- Calories: 221.95kcal
- Fat: 4.94g
- Saturated Fat: 0.68g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.47g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 41.96g
- Fiber: 4.23g
- Sugar: 26.08g
- Protein: 5.90g
- Cholesterol: 27.28mg
- Sodium: 419.96mg
- Calcium: 145.70mg
- Potassium: 377.80mg
- Iron: 1.49mg
- Vitamin A: 55.78µg
- Vitamin C: 40.60mg
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