Apple and rhubarb crumble
Treat family and friends to the apple and rhubarb version of everyone's favourite pudding. Will you serve yours with lashings of custard or scoops of ice cream?
Rhubarb ripple baked oats
Serves 4
Easy
Prep:
Cook:
Perfect for meal prep, these baked oats are easy to reheat and will satisfy your cake-like cravings in the morning
Skip to ingredients
- 300g rhubarbcut into 2-3cm chunks
- 2½ tbsp maple syrupplus extra to serve
- 1½ tbsp chia seeds
- 150g oats
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- 1 banana
- 2 eggs
- 120g 5% fat greek yogurtplus extra to serve (optional)
- 25g toasted flaked almondsto serve
Nutrition: per serving
- kcal309
- fat9g
- saturates2g
- carbs41g
- sugars13g
- fibre7g
- protein12g
- salt0.4g
Method
step 1
Line a 20cm square cake tin with baking paper and heat the oven to 180C/160C fan/gas 4.
step 2
Put the rhubarb, 2 tbsp of maple syrup and 1 tbsp of water into a pan. Cook over a high heat for 6-8 mins until the fruit is collapsing – it should form a thick compote-like mixture with some chunks of rhubarb still visible. Remove from the heat and stir in the chia seeds. Leave to cool a little while you prepare the oats.
step 3
Put 100g of oats, ½ tbsp maple syrup, the cardamom, cinnamon, ginger, baking powder, banana, eggs and yogurt in a blender, and blitz until smooth.
step 4
Tip into the cake tin then stir in 50g of oats until well combined. Dollop over half the rhubarb mixture and loosely swirl to mix.
step 5
Bake for 20 mins until set and a skewer inserted into the middle comes out clean. Serve warm with extra yogurt, toasted flaked almonds, some of the reserved rhubarb compote and extra maple syrup, if you like.
