✤2 ½ cups (~395g) strawberries, hulled and quartered
✤1 heaping cup (~150g) rhubarb, cut into small pieces
✤1 ripe banana, sliced thin (~100g)
✤1 tbsp cornstarch
✤1/3 cup (112g) honey
✤1 cup (100g) uncooked rolled oats
✤1/3 cup (28g) sliced or slivered almonds, divided
✤1/2 tsp baking powder
✤1/2 tsp cinnamon
✤Pinch of salt
✤1 tbsp (21g) honey
✤3/4 cup almond milk (or milk of choice)
✤1 large egg, room temperature
✤1 tsp vanilla extract
❖Preheat oven to 375° (190°C) and lightly grease a 9x9 inch baking dish.
❖Place the banana slices on the bottom of the baking dish.
❖In a large bowl, combine the strawberries & rhubarb, then add the cornstarch & 1/3 cup honey, stirring until well coated. Place in baking dish over bananas.
❖In a small bowl, stir together the oats, half of almonds, baking powder, cinnamon & salt.
❖In a separate bowl, whisk together the 1 tbsp honey, milk, egg & vanilla. Add to the oats and stir. Pour oat mix over the fruit evenly and top with remaining almonds.
❖Bake about 40 min, until golden. Serve warm.
