We had rhubarb in our garden that needed to be used up, but if you don’t happen to have any, simply do all berries or a combination of berries and diced apple or pear.
- 3 cups fresh or frozen blueberries (about 12 ounces)
- 2 cups diced rhubarb
- 1/4 cup maple syrup, plus 2 tablespoons
- 2 tablespoons chia seeds
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 cup plain yogurt
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees F and grease a 9×7 inch baking dish or a 9-inch pie plate with nonstick spray.
- Combine the berries, rhubarb, 2 tablespoons maple syrup, and chia seeds in a medium bowl. Pour into the prepared pie plate and set aside.
- Add the oats, flour, butter, baking powder, salt, yogurt, maple syrup, and vanilla into a medium bowl. Stir to combine.
- Drop spoonfuls over the top of the fruit mixture, spreading lightly to even out.
- Bake for 45-50 minutes, or until the top is lightly browned and the fruit is bubbly.
- Cool slightly and serve warm, at room temperature, or chilled.
To store, wrap tightly with plastic wrap or place into an airtight container and keep in the fridge for up to 5 days. Serve cold or slightly warm with yogurt or whipped cream.
You can use frozen rhubarb or blueberries if needed or desired.
Use gluten-free flour and oats if needed.
Use diced apple in place of rhubarb if needed.
Serve warm with whipped cream or ice cream.
Serve leftovers cold or warm with yogurt for breakfast or a snack.