Ditch the bacon, lose the sausage biscuit, and dive into a luscious juicy bowl of cobbler for breakfast! Now, you may think I am advocating dessert for your morning meal, but NO…This cobbler is full of fruit, grains and protein. (But it is fun to think about being a little naughty for breakfast:) Wash and chop your strawberries the night before. Toast up the topping, too. The next morning, spray the pan, add the strawberries and topping and pop it into a 350F oven. By the time you are glamorous and ready to face the day, your coffee will have brewed and you will have cobbler for breakfast. Does it get better?
Try it – It will make you smile – I promise!
Strawberry Breakfast Cobbler
2 Cups Oatmeal
1/2 Cup Sliced Almonds
2 TB Brown Sugar
1/4 Cup Unsweetened Coconut Flakes*
1 Orange, Zested and Juiced
1 Large Basket Fresh Ripe Strawberries
Non-fat Greek Yogurt for Garnish
Toss the oatmeal, almonds, sugar and coconut together and place it on a sheet tray. Bake it for about 20 minutes on 350F, or until it starts to turn brown. Remove from the oven and set aside. Keep the oven on.
While the topping is baking, slice or chop your strawberries. (The size is your choice – I like big messy hunks of fruit.) Add them to a bowl in which you have placed your juice and zest. Stir well.
When you have finished chopping, and your topping is done, spoon the strawberry mixture into a butter- flavored-non-stick-sprayed 9″ x 12″ dish. Sprinkle the topping over the fruit and spray one more time. Slide into the 350F oven and bake for 30 minutes, or until bubbly and golden. Serve with a big plop of non-fat greek yogurt on top!
* Buy the coconut flakes at Whole Foods, Trader Joes or an international market. If you are like me, you didn’t know about unsweetened coconut flakes when you were growing up. I thought all coconut came in a blue can or bag and was so so sweet, it made my teeth hurt. Good news! Unsweetened coconut is deliciously coconutty, and just naturally a little sweet.