Makes 2 Servings
Macros: 267 Cal, Fat 10, Carbs 40g, Fibre 7g, Protein 7g
1 cup Strawberries (sliced)
1/2 cup Rhubarb (diced)
1 1/2 tbsps Maple Syrup (divided)
1/3 cup Unsweetened Almond Milk
3/4 cup Oats
1 tsp Cinnamon
2 2/3 tbsps Pecans (chopped)
Preheat the oven to 375ºF (191ºC). Place strawberries, rhubarb and half your maple syrup in a mixing bowl. Toss well and spread across the bottom of a lightly greased square baking pan.
In another mixing bowl, whisk together the milk, egg and remaining maple syrup. Stir in the oats and cinnamon. Stir until well mixed.
Pour the oat mixture evenly across the strawberry and rhubarb in the pan. Sprinkle chopped pecans across the top and bake in the oven for 40 minutes. Enjoy while it's hot!
Baking Pan: This recipe was developed and tested using an 8x8 size baking pan.