Ingredients
Scale
For the fruit layer on the bottom:
- 2 cups chopped rhubarb
- 1 cup sliced strawberries
- 1/3 cup sugar
- 1 teaspoon vanilla extract
For the oats:
- 1 cup old fashioned oats
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/4 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
To stick it together:
- 1 Tablespoon butter, melted
- 1 cup milk
- 1 egg white
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 F. Spray a small casserole pan with cooking spray.
- Pour the berries into the casserole pan and add the sugar and vanilla. Stir gently to mix together. Take out about 1/3 cup of the berries for the top and set aside.
- In a small mixing bowl, stir together the oats, walnuts, cinnamon, baking powder and salt. Sprinkle this mixture over the berries in the casserole pan.
- Now, add the butter, milk, egg white and vanilla to your mixing bowl and whisk until thoroughly mixed. Pour this mixture over the oats, trying to get it as evenly distributed as possible.
- Sprinkle the reserved berries over top and, if you like, sprinkle the top with about 1 Tablespoon of raw sugar (to give the top a little extra crunch).
- Bake at 375 for about 40 – 50 minutes or until the oat mixture is set and nicely browned on top and the rhubarb is tender. Let cool slightly, and serve warm plain … or with ice cream, light whipped cream or vanilla Greek yogurt on top.
Notes
For a gluten free breakfast, use gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.