Baked Oats with Rhubarb and Strawberries

 

 

B a k e d   O a t s   w i t h   R h u b a r b

 

a n d   S t r a w b e r r i e s

 

Breakfast series…

 

For a seasonally delicious breakfast, try this take on a well-loved favourite with all the zest and flavour of Autumn.

See our baked-oat recipe below…

 

 

P R E P  T I M E  :   10  C O O K I N G   T I M E:  45   S E R V E S  : 6

 
I N G R E D I E N T S   M E T H O D  

1 bunch rhubarb, trimmed + chopped

250 g strawberries, hulled, quartered

1 orange, rind finely grated

2 tbs caster sugar

2 cups Uncle Toby’s Traditional Oats

2 cups milk

1 tsp vanilla extract

1/3 cup shredded coconut

1/3 cup natural sliced almonds

Cream or yoghurt to serve

Step 1: Preheat oven to 180°c. Combine rhubarb, strawberries,

orange rind and sugar in an 8-cup capacity ovenproof dish.

 

Step 2:  Cover with oats, then pour over combined milk and

vanilla. Scatter with coconut and almonds. Cover dish with

foil and bake for 30 minutes. Remove foil

and bake for a further 10-15 minutes or until golden.

Serve with cream or yoghurt.

 

 

 

Recipe thanks to Woolworths

 

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