• Simon Olney

RHUBARB BREAKFAST POTS

Updated: Jun 17


INGREDIENTS

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


SERVES: 4

TOTAL TIME: 25 Minutes


INSTRUCTIONS

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.


Serve immediately.


MACROS


CALORIES 237

PROTEIN 14

CARBS 25

FATS 9

FIBRE 4


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