Preheat oven to 350° F (175° C).

In a large bowl, mix flour, oats, baking soda, baking powder, cinnamon, and chia seeds until well blended.

In a separate bowl, combine oil, milk, and vanilla extract.

Stir wet ingredients in to dry ingredients and mix well.

Fold in diced strawberries and sliced rhubarb.

Place in 2 Tbsp dollops on a cookie sheet 2" apart. Bake for 22-25 mins or until center is no longer gooey.

Preheat oven to 450° F (230° C).

Wash potatoes and pierce each potato a few times with a fork to release steam. Rub potatoes with a small amount of olive oil and sprinkle with salt.

Bake potatoes for 45 minutes. While potatoes are baking, bring a large pot of water to boil.

Cut broccoli into florets and steam or boil broccoli for 5-10 minutes or until tender when pierced with a fork.

Removing potatoes from oven with an oven mitt, carefully cut a slit in the top of each potato. Scoop out the cooked potato flesh and reserve in a bowl. Place empty potato skins on a baking sheet.

Combine potato flesh, cottage cheese, 3/4 c. cheddar cheese, 3/4 of the bacon, 3/4 of the chopped Spring onions, and salt and pepper to taste until mixed through. Fold in cooked broccoli florets.

Fill each potato with the broccoli potato mixture. Top potatoes with remaining cheddar cheese and bacon.

Bake the filled potatoes at 350° F (175° C) for 15 minutes. Top with remaining Spring onions.