1/2 cup of rolled oats (90g)
1 tablespoon of grated lemon zest
1/2 teaspoon of ground cinnamon
6 tablespoons of melted butter or margarine
1 1/2 cups of instant oat preparation flakes (150g)
4 cups of sliced strawberries (720g)
Cream optional
1/2 cup of rolled oats (90g)
1 tablespoon of grated lemon zest
1/2 teaspoon of ground cinnamon
6 tablespoons of melted butter or margarine
1 1/2 cups of instant oat preparation flakes (150g)
4 cups of sliced strawberries (720g)
Cream optional
Grease a soufflé dish and set aside
Preheat the oven to 180°C (medium)
In a small bowl, mix together the oats, lemon zest, and cinnamon. Reserve
In another bowl, mix together the melted butter or margarine with the oat flakes
Place 1/2 cup of this mixture in the prepared soufflé dish
Cover with half of the strawberries, then half of the oat mixture
Repeat the layers, finishing with the oat mixture
Place in the preheated oven for about 45 minutes or until firm
Await to cool and refrigerate for approximately 2 hours
If desired, serve with cream.
