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SERVES: 6 | ACTIVE TIME: 10 MIN
INGREDIENTS
- 1 cup rhubarb, chopped into 1/4″ – 1/8″ rings (~1 stalk)
- 1/4 honey
Wet Ingredients:
- 1/2 cup mashed banana (1 large)
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (sub any type of milk you have on hand)
- 4 eggs
Dry Ingredients:
- 2 Tbsp chia seeds
- 1/4 cup toasted almond slivers or slices
- 2 cups rolled oats
- 1/2 cup almond flour (sub any type of flour you have on hand)
- 1 tsp baking powder
- 2 cups strawberries, chopped (+ a few extra slices to make the top pretty 🙂
- pinch of salt
PREPARATION
- Preheat oven to 350F & grease a casserole dish with butter or coconut oil (I used 9″x9″, but almost any size will work).
- Mix chopped rhubarb in honey and set aside while you prep the rest of the ingredients.
- Combine wet ingredients in a large bowl – mashed banana + vanilla + milk + eggs and mix well.
- Then add dry ingredients to the bowl (chia seeds + almonds + oats + flour + baking powder + strawberries). Finally, stir in the rhubarb-honey mixture and stir all ingredients until well-combined.
- Pour into casserole dish and bake for 35-40 minutes until knife inserted into the middle comes out clean and the edges are golden brown (cooking time will depend on the depth of your casserole dish).
- Enjoy warm with a healthy dollop of organic, plain Greek yogurt.
*This recipe was adapted from Fit Foodie Finds. I added more eggs, chia seeds and almonds, in addition to a few other tweaks, to make this a protein-packed, nutrient-dense breakfast recipe.
Want more milk boosting recipes: Try these Blueberry Lactation Cookies!
