Strawberry & Rhubarb Baked Oat Pots
by Jenny WheelerServings
3
Ingredients
3 sticks of rhubarb
125 grams strawberries
1 cup rolled oats
1 1/3 cups almond milk
Rind of half an orange
1 x scoop of vanilla @happywayau
1 tsp vanilla
1 tsp cinnamon
2 tbs sugar free maple syrup
1/4 cup shredded coconut
1 tbs pepitas
Directions
Combine rhubarb, strawberries, orange rind, maple syrup, cinnamon and place at the bottom of an oven safe dish or 3 small ramekins.
Mix together oats + coconut and sprinkle over fruit mix.
In a jug combine milk, vanilla + @happywayau vanilla.
Pour over the oats.
Sprinkle with pepitas.
Cover with alfoil + bake at 175 degrees for 40 minutes.
Remove the foil and bake for another 5-10 minutes until lightly browned on the top.
Recipe Note
Serve warm with your favourite yoghurt.
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