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Baked Oatmeal With Strawberry & Rhubarb

recipe 45 min
Total 354 Kcal 11 g protein 71 g carbs 5 g fat

Ingredients for serving

  • 38 g Strawberries, raw 0.25 x cup, halves (152g)
  • 30.5 g Rhubarb, raw 0.25 x cup, diced (122g)
  • 42.4 g Honey 0.13 x cup (339g)
  • 2.5 g Cornstarch
  • 39 g Oats 0.25 x cup (156g)
  • 16.5 g Egg, white, raw, fresh 0.5 x large (33g)
  • 30.8 g Milk, reduced fat, fluid, 2% .. 0.13 x cup (246g)
  • 0.6 g Leavening agents, baking powder,.. 0.25 x tsp (2.5g)
  • 2 g Spices, cinnamon, ground 0.25 x tbsp (7.8g)
  • 2.5 g Almond Nut 0.25 x gram (10g)
  • 1.1 g Vanilla extract 0.25 x tsp (4.2g)

Instructions

  • Preheat the oven to 375 degree Fahrenheit. Grease a baking dish with nonstick oil and set aside for baking.
  • Mix strawberries, rhubarb and honey (1/3 cup) in a bowl, sprinkle corn flour and toss to combine. Spread this mixture evenly in the baking dish.
  • In the same bowl add oats, almonds, baking powder and cinnamon, mix to combine all the ingredients.
  • In a separate bowl add milk, remaining honey (1 tbsp), egg white and vanilla extract, whisk to combine.
  • Now add the egg mixture to the oats and stir well to combine.
  • Pour this mixture in the baking dish, over the strawberries and rhubarb, bake for 40 minutes or until golden brown from the edge.
  • Serve warm.

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