Serving size: about a 2 x 2 square
3 cups peaches, frozen
1cup fresh raspberries
1/8 cup maple syrup
3 tablespoon cane sugar
Preheat oven to 350 degrees. Spray a 9x9 pan with Pam ® non-stick cooking spray. Layer the fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit. Sprinkle the cinnamon and cane sugar over the rest of the pan.
¼ cup instant oats + ½ cup instant oats
¼ cup pecans
1 tablespoon unsalted butter
1 teaspoon cinnamon
3 tablespoons cane sugar
In a food processor, add ¼ c. instant oats, pecans, butter, cinnamon, and cane sugar. Blend until all lumps are gone and everything is evenly chopped. Add mixture to a mixing bowl, and mix in the remaining ½ c. of instant oats. Sprinkle mixture over fruit and bake for an hour or until fruit sets up. Cool for 15 minutes and serve.
Per serving: 209 calories, 7 grams fat, 4 grams protein, 36 grams carbohydrates, 3 grams dietary fiber
Peach Raspberry Cobbler