Ingredients
Scale
For the fruity bottom layer:
- About 2 cups of fresh or frozen strawberries, halved or quartered
- About 2 cups fresh or frozen peaches, peeled and cut into chunks
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the oatmeal topping:
- 1 cup (100g) old fashioned oats (not instant oats)
- 1/3 cup pecans, roughly chopped
- 2 Tablespoons brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 tsp salt
To stick it all together:
- 1/4 cup maple syrup
- 1 cup lowfat milk
- 1 large egg white
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
For the top:
- 1 Tablespoon or so of raw (Turbinado) sugar
- Extra peach bits and/or strawberries and/or pecan halves, for decoration (if you like)
Instructions
- Pre-heat the oven to 375 F. Spray a small casserole dish or 8×8 inch square baking dish with cooking spray. Scatter the fruit over the bottom and toss with the honey, cinnamon and vanilla.
- In a small mixing bowl, mix together the oats, chopped nuts, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the maple syrup, milk, egg white, melted butter and vanilla extract. .
- Sprinkle your oat mixture over the fruit evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle the top with raw sugar.
- Bake for 40 – 50 minutes or until the dish has set and the top is a lovely brown and crunchy. Let cool for 5 minutes before serving.