03 Dec, 2020
Rhubarb and Oat Bake
This is a really simple recipe and is perfect if you’re looking for something a little bit different for breakfast. I have used oats and almonds to make the topping but you could also use nuts, seeds and gluten free flour. It works really well for a pudding too.
RecipesServes 2.
Ingredients
- 6 rhubarb
- 1 tbsp honey or maple syrup
For the topping:
- 100g rolled oats
- 150g ground almonds
- 2 tbsp honey or maple syrup
- 1 tsp coconut sugar, plus a little extra
- 1 tbsp coconut oil
- 2 tbsp yogurt to serve
Method
- Preheat your oven to 180 degrees. Line a small baking tray with greaseproof paper.
- Remove the tougher, stringy ends of the rhubarb. Cut into 3cm long pieces and place them on a lined baking tray. Drizzle over with honey and cook in the oven for 20 minutes until softened.
- While the rhubarb is cooking, make the crumble topping. Place the oats, ground almonds, honey, coconut sugar and coconut oil in a large mixing bowl and combine with your hands. Make sure all the oats are well coated in the sugar and oil.
- Once the rhubarb is tender, remove it from the oven and sprinkle over the crumble topping. Add a sprinkle of coconut sugar and then cook in the oven for a further 15-20 minutes until the crumble is golden on top.
- Enjoy straight from the oven or leave to cool first, and serve with a generous dollop of yogurt.
