Description

A warm, wholesome breakfast dish combining the sweet-tart flavor of strawberries and rhubarb with hearty oats, perfect for a nutritious start to the day.

Ingredients

Units Scale

2 cups rolled oats
1/2 cup chopped walnuts (optional)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 cups milk (dairy or non-dairy)
1/4 cup maple syrup or honey
1 large egg
2 tbsp melted butter or coconut oil
1 1/2 tsp vanilla extract
1 cup diced rhubarb
1 cup chopped strawberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
In a large bowl, mix oats, walnuts (if using), baking powder, cinnamon, and salt.
In another bowl, whisk together milk, maple syrup or honey, egg, melted butter or coconut oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir to combine.
Gently fold in the rhubarb and strawberries.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let cool slightly before serving. Serve warm or refrigerate for later use.

Notes

Use fresh or frozen fruit, but thaw and drain frozen fruit first.
Substitute other berries if desired.
Store leftovers in the refrigerator for up to 5 days.
Reheat individual servings in the microwave for a quick breakfast.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 11g
Sodium: 120mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 6g
Cholesterol: 35mg