| 1⁄2 | c | chopped strawberries |
| 1 | banana (sliced) | |
| 3⁄4 | c | quick-cooking oats |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| 1⁄4 | c | Stonyfield Organic Fat Free Skim Milk |
| 2 | eggs (lightly beaten) | |
| 1⁄4 | c | brown sugar |
| 1⁄4 | tsp | cinnamon |
Bread-like but moist, this delicious oven pancake with oats makes a hearty breakfast, and it's easier to make than regular pancakes.
| 1⁄2 | c | chopped strawberries |
| 1 | banana (sliced) | |
| 3⁄4 | c | quick-cooking oats |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| 1⁄4 | c | Stonyfield Organic Fat Free Skim Milk |
| 2 | eggs (lightly beaten) | |
| 1⁄4 | c | brown sugar |
| 1⁄4 | tsp | cinnamon |
Preheat oven 350°.
Grease and flour a 9 inch pie pan.
Layer strawberries and bananas in the bottom of the pan.
In a blender, combine oats, yogurt, milk, eggs, brown sugar and cinnamon.
Pour batter over fruit.
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cut into wedges and serve with a dollop of your favorite Stonyfield Yogurt.