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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.


Serves 2.


  • 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


  1. Preheat your oven to 180 degrees. Line a small baking tray with greaseproof paper.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy straight from the oven or leave to cool first, and serve with a generous dollop of yogurt.