Rhubarb Strawberry Breakfast Bake

Ingredients

• 1 1/2 cups rhubarb stalks only, leaves removed and discarded, diced
• 2 cups strawberries, hulled and chopped
• 2 cups rolled oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 cups milk
• 2 eggs
• 1/3 cup maple syrup
• 2 tbsp melted butter
• 1 tsp vanilla

Instructions

1. 1

   Heat oven to 375°F (190°C), grease an 8-inch baking dish, and remove and discard all rhubarb leaves.

2. 2

   Mix oats, baking powder, cinnamon and salt; fold in rhubarb stalks and strawberries.

3. 3

   Whisk milk, eggs, maple syrup, butter and vanilla and pour over oat mixture.

4. 4

   Bake 32–35 minutes until center is set and edges are lightly golden.

5. 5

   Rest 10 minutes before serving.