Rhubarb Breakfast Pots Recipe

Ingredients

Directions

Start your day out right – with the perfect Rhubarb Breakfast recipe that can cook while you get ready for work or play.

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Ingredients

Adjust Servings:
800g rhubarb cut into chunks
90ml honey
1 lemon juiced
100g oats
50g hazelnuts roughly chopped
50g coconut chips
800g Greek yoghurt

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

Put half the rhubarb and 30 ml honey and half the lemon juice on the glass tray on wire shelf in a single layer. Place the remaining rhubarb, 15 ml honey and lemon juice on the enamel shelf. Place glass tray on wire shelf in upper shelf position and place enamel shelf in lower shelf position. Cook on Steam 1 for 20 minutes, until the rhubarb is very soft. Transfer rhubarb to a bowl to cool completely.

3

Preheat the oven to Convection 180 °C. Put the oats and hazelnuts on the enamel shelf. Mix the remaining honey with 30 ml water, add to the oats and nuts, and toss. Cook for 15-20 minutes in the upper shelf position, until lightly browned. Add the coconut chips to the mix and cook for a further 5 minutes.

4

In 8 small bowls, layer up the rhubarb (including any juices) and yoghurt. Top with the oats, nuts and coconut mix.

Enjoy

Ingredients

Adjust Servings:
800g rhubarb cut into chunks
90ml honey
1 lemon juiced
100g oats
50g hazelnuts roughly chopped
50g coconut chips
800g Greek yoghurt
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