RHUBARB BREAKFAST POTS
Updated: Jun 17
400g rhubarb, cut into 4cm pieces 3 tbsp honey
1⁄2 lemon, juiced
50g jumbo oats
25g hazelnuts, roughly chopped 25g coconut chips
400g fat-free Greek yoghurt
TOTAL TIME: 25 Minutes
Begin by preheating your oven to 200°C/400°F/gas 6.
Meanwhile mix the rhubarb, 2 tbsp of the honey and the lemon juice in a baking dish in a single layer and cover tightly with foil.
Roast for 15-20 minutes until the rhubarb is very soft and allow to cool completely.
While it’s cooling, put the oats and hazelnuts in a roasting tray, mix the remaining 1 tbsp of honey with 1 tbsp of water, add to the nuts and toss to coat well.
Cook for 15-20 minutes until lightly browned. Add the coconut chips and roast for a further 5 minutes.
In 4 small jars or glasses, layer the rhubarb and yoghurt, then top with the oats, nuts and coconut.
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