Spring Delight: Rhubarb Baked Oats
Is there a better way to welcome Spring, than to bring seasonal ingredients into your kitchen? Rhubarb baked oats – recommended by our Nutritionist, Rachel – are a great way to start your day.
Serving: 2 portions
Cooking time: 60 minutes
Ingredients:
- 4 stalks rhubarb
- 80g oats
- 4 tablespoons honey
- 2 tsp. ground mixed spice
- 1 tsp baking powder
- 400ml milk of choice
- ½ tsp salt
- 1 large egg
- 1 tsp vanilla extract
How to prepare rhubarb baked oats:
Step 1
Preheat the oven to 200ºC. Grease an 8″ square baking dish.
Step 2
Place chopped rhubarb on the bottom of the dish, drizzle honey over the top and set aside.
Step 3
Mix the oats, baking powder, mixed spice and salt in a bowl. Distribute evenly over the rhubarb.
Step 4
Whisk the honey, milk, egg, and extract in the second bowl.
Step 5
Slowly pour this over the oat mixture, letting it settle into the oats. Shake the dish gently to distribute to the bottom of the oat layer. If you want something extra colourful and sweet, add berries, raisins, etc., on top – press these in slightly.
Step 6
Bake for 45-50 minutes until the top is golden and the mixture has set.
Step 7
Top with 0% Greek yoghurt, honey, and berries to add an extra source of protein and micronutrients.
Recipe Benefits
Nutritional Value: Rhubarb is a good source of vitamin C and K, as well as dietary fibre. When combined with oats which are rich in fibre, protein, and various nutrients, including manganese and phosphorus, the dish becomes a nutritious breakfast option.
Long-lasting Energy: Oats are a complex carbohydrate, providing a sustained release of energy throughout the morning, making rhubarb baked oats an excellent choice for those needing lasting energy for the day ahead.
Simple Preparation: Baked oats are easy to prepare in advance and can be stored in the refrigerator for several days, making them a convenient option for busy mornings. Simply prepare this recipe the night before, portion it out, and reheat it as needed.
