It’s time for another edition of baked oatmeal! Featuring the seasonal ingredients of strawberries and fresh rhubarb (from my parents garden, thanks Dad!) It makes 6 servings which can be enjoyed with your family on a weekend morning, or put in the fridge or freezer for an easy weekday breakfast. Add a splash of what ever type of milk you fancy, heat in the microwave and enjoy!
Oh did I mention each serving packs a hearty 10 g of fibre, 18 g protein and is also a great source of iron, calcium, and vitamin C!
Find a downloadable PDF version of this recipe here: Strawberry Rhubarb Baked Oatmeal