The Best Strawberry Rhubarb Crumble Oatmeal (Low FODMAP)
Do you like eating dessert for breakfast? This BEST EVER Strawberry Rhubarb Crumble Oatmeal is to DIE for. It's also low FODMAP!
Servings: 8
Ingredients
- 4 stocks rhubarb
- 1 lb strawberries, 1 plastic carton's worth, quartered
- 1/4 cup white sugar
- 1/2 lemon juiced, and zested if you want to want a more lemony flavour
- 1 cup oats (regular or certified gluten free)
- 1 cup ground almonds (I pulse mine in a blender)
- 1 Tbsp maple syrup, or honey if you're not low FODMAP
- pinch of salt
- 2 eggs
- 3/4 cup almond milk, or lactose free milk
- 1 tsp vanilla
- 1 Tbsp cinnamon
Instructions
- Pre-heat oven to 350°F
- In a pot, combine rhubarb, strawberries, sugar, and lemon. Simmer until the fruit breaks apart and thickens to jam-like consistency.
- In a bowl, combine oats, almonds, maple syrup, salt, eggs, milk, vanilla, and cinnamon.
- In a 9x9 pyrex dish, pour the rhubarb mixture.
- Top the rhubarb mixture with the oat mixture.
- With a spoon, gently lift spoons of the rhubarb mixture from the bottom, to the top of the dish, to get the 'swirls' of fruit.
- Bake for 20-25 min, or until set.
- Serve warm, topped with greek yogurt and a drizzle of maple syrup.
Notes
Other great mix-in options: Top with a dollop of plain greek yogurt and a small drizzle of maple syrup, or honey if you’re not low FODMAP – serious breakfast magic. You’re welcome (for changing your life – I know – modesty ain’t my thang.)
Play with flavour: Swap cinnamon for ginger if you want to try a bit of a different flavour! Equally as delicious.