During the winter, it’s difficult to find fresh, sweet, and reasonably priced strawberries in the northeastern US. I love turning to frozen whole berries this time of year. They are an affordable way to consume the nutrients and fiber you need when the fresh version is less readily available. Try this recipe with frozen strawberries in the winter, or fresh ones when in season.
2 cups old-fashioned oats (gluten free)
1 tsp. baking powder (gluten free)
1 tsp. cinnamon
½ tsp. salt
½ cup skim milk
½ cup 0% nonfat Greek yogurt
¼ cup egg substitute or 1 egg
1 ripe banana, mashed
1 tsp. vanilla extract
Roughly 2 cups fresh or frozen whole strawberries, cut in thirds
1. Preheat oven to 350 degrees. 2. In a large bowl, combine the first 4 dry ingredients. 3. In a separate bowl, combine the remainder of the wet ingredients, except strawberries. Add oat mixture and gently stir until fully combined. 4. Coat a round cake/pie pan with nonstick spray. Pour the mixture into the pan and spread it evenly. 5. Bake for 30-35 minutes or until golden brown and set. 6. Let cool, and arrange the strawberries on top.