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
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