Yield: 8 servings (2 Freestyle points per serving)
- 3 cups strawberries, chopped
- 1 teaspoon cornstarch
- 3 tablespoons granulated Splenda, divided
- 1 cup quick oats
- 1 1/2 tablespoons butter, melted
- 1 teaspoon vanilla
Preheat oven to 350 degrees F.
Add the strawberries, cornstarch and 1 tablespoon Splenda to a medium bowl and mix together.
In a different bowl add the quick oats, melted butter, vanilla and 2 tablespoons Splenda. Mix together very well.
Spray a 9″ baking dish (square or round) with non-stick cooking spray.
Add the strawberry mixture and spread evenly.
Evenly spread the oatmeal mixture onto the strawberries.
Bake for 30 minutes, or until the oats are golden brown and crispy.
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