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 t cinnamon
Calories: 160, Calories from Fat: 25, Total Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 75mg, Sodium: 50mg, Total Carbohydrate: 29g, Dietary Fiber: 2g, Sugars: 19g, Protein: 6g
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.