- Home
- Recipes
- Baking and desserts
- Rhubarb ripple baked oats
Rhubarb ripple baked oats
- Jessica Marigliano-Barry
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Perfect for meal prep, these baked oats are easy to reheat and will satisfy your cake-like cravings in the morning
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Apple and rhubarb crumble
A star rating of 5 out of 5.14 ratings
Baked rhubarb and custard cheesecake
A star rating of 3.5 out of 5.2 ratings
Brown sugar meringues with rhubarb compote
A star rating of 5 out of 5.1 rating
Try our rhubarb ripple baked oats, then discover our rhubarb and apple pie, apple and rhubarb crumble, rhubarb crumble and more rhubarb recipes.
Tip: This reheats in the microwave really well. Put a portion in a microwave-safe container or bowl and heat on high for 1-2 mins.
Rhubarb ripple baked oats recipe
Ingredients
Nutrition
-
300g rhubarb
cut into 2-3cm chunks
-
2½ tbsp maple syrup
plus 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 yogurt
plus extra to serve (optional)
-
25g toasted flaked almonds
to serve
Nutrition: per serving
- kcal309
- fat9g
- saturates2g
- carbs41g
- sugars13g
- fibre7g
- protein12g
- salt0.4g
Ad
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.
Our best crumble recipes
Authors
Jessica Marigliano-Barry
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue