A really great way to start the day! Make the day before it’s needed and it will keep for 2 more days in the fridge. I’d always make extra of the roast rhubarb to keep in the fridge and pile onto pancakes or tumble onto toast with ricotta.
Ingredients
Makes 6 portions
100g porridge oats
200g Greek yoghurt
4 sticks rhubarb
Runny honey to taste
2 tbsp chopped toasted pistachios, roughly chopped
1 tbsp chia seeds
Looking for substitutions?
Use coconut yoghurt and switch out the honey for maple syrup if you want to make it vegan
The chia seeds can be swapped like for like with ground flax
Swap out up to a third of the oats with oat bran for extra fibre
Omit the pistachios or swap for other nuts or seeds – almonds or hazelnuts would work particularly well
Recipe
- Trim the rhubarb into finger length pieces. Place on a baking sheet, drizzle generously with honey and cook at 170c until just tender. Leave to cool
- Mix half the rhubarb and all of the roasting liquid together with the oats, chia seeds, yoghurt and 50ml cold water. Cover and refrigerate for at least 2 hours or overnight, along with the remaining rhubarb
- Spoon into bowls and top with the remaining rhubarb, pistachios and honey to taste
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