Baked Oats with Rhubarb & Strawberries
Ingredients
- 2 cup traditional oats
- 2 cup milk
- 250g strawberries, hulled, quartered
- 1 bunch rhubarb, trimmed, chopped
- 1/3 cup shredded coconut
- 1 orange, rind finely grated
- 1/3 cup natural sliced almonds
- 300g vanilla yoghurt (to serve)
- 2 tbs caster sugar
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C. Combine rhubarb, strawberries, orange rind and sugar in an 8-cup capacity ovenproof dish.
- 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 yoghurt.
