To make this recipe these are the simple steps to follow:
Cook berries, rhubarb and cinnamon in water until softened.
Add cornflour in the last minutes and cook together to get a sticky juice.
To make this recipe these are the simple steps to follow:
Cook berries, rhubarb and cinnamon in water until softened.
Add cornflour in the last minutes and cook together to get a sticky juice.
In a bowl whisk all other ingredients and add the fruit mixture. Mix well.
Brush inside an 8-inch square baking dish with butter.
Transfer the mixture into the baking dish and cook for about 35-45 minutes until top is crisp and juices are bubbling around the edges.
Serve hot or cold! Enjoy!
BAKED OATMEAL with RHUBARB and BLUEBERRIES
Preparation: 5 minutes
Baking time: 35-45 minutes
Total time: 40-50 minutes
Serves: 4
Ingredients
* 3 cups of GF oats
* 2 cups of rhubarb
* 1 cup of blueberries
* 4 tsp ground cinnamon
* 4 tsp vanilla extract
* 3 tbsp cornflour
* 3 tbsp coconut oil
* 3-4 tbsp Df milk
* 1 cup of water
Method
1. Preheat oven to 375°F/190C/gas mark 5.
2. Cook berries, rhubarb and cinnamon in water until softened.
3. Add cornflour in the last minutes and cook together to get a sticky juice.
4. In a bowl whisk all other ingredients and add the fruit mixture. Mix well.
5. Brush inside an 8-inch square baking dish with butter.
6. Transfer the mixture into the baking dish and cook for about 35-45 minutes until top is crisp and juices are bubbling around the edges. Serve hot or cold!
Notes
*To Store: this oatmeal can be stored in a covered container in the fridge for up to 3 days.
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