Ingredients
2½cupsstrawberries,hulled and quartered
¾cuprhubarb,cut into ½-inch pieces
1medium ripe banana,sliced thin
1tbspcornstarch
⅓cuphoney
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
Preparation
Preheat the oven to 375 degrees F.
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.
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.
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 top.
Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
