Rhubarb and oat bake with yoghurt makes for a lovely weekend breakfast. We love long and lazy breakfasts in the weekend, it’s a time for us all to come together, relax and chat about our week. As well as enjoy some delicious food that we don’t have time to make during the week.
I made a rhubarb compote with rhubarb with orange, honey and cinnamon and baked with whole oats on top. The kids love honey yoghurt with this but I prefer just a natural greek yoghurt. It’s actually good enough to serve as a pudding too.
I mixed the chopped up rhubarb (sugar cube size) with the juice from an orange, a squeeze of honey and a dash of cinnamon in a pot and let it all cook down on low heat for about 10 minutes until the rhubarb had softened. I poured the compote into an oven tray and sprinked over two large handfuls of the oats and baked in the oven for 10 minutes on 180 degrees until golden.
Three medium sized rhubarb sticks makes enough compote for a family of five. We make different versions of this compote, sometimes with rose water and ginger and sometimes with lavender. I like to sprinkle some crunchy bits on top, chia seeds or some chopped nuts. Here I have used walnuts but pistachios, hazelnuts and almonds work well too. When it comes to oats I prefer big and chunky whole oats, as natural and unprocessed as possible.
- juice from an orange (and a little zest if you like)
- honey (to taste)
- cinnamon (a generous dash)
- oats (depends how healthy you want to be?)
- nuts to sprinkle on top