Perfect fuel to start your day

Rhubarb breakfast pots

Check out these rhubarb pots for a healthy low cal breakfast. These colourful breakfast pots are super simple to make and are high in protein, perfect fuel to start your day

Ingredients

• rhubarb 400g, cut into 4cm pieces

• honey 3 tbsp

• lemon ½, juiced

• jumbo oats 50g

• hazelnuts 25g, roughly chopped

• coconut chips 25g

• 0% fat greek yogurt 400g

Method

• STEP 1

Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb, 2 tbsp honey and the lemon juice in a baking dish in a single layer and cover tightly with foil. Roast for 15-20 minutes until the rhubarb is very soft. Cool completely.

• STEP 2

While the rhubarb is cooling, put the oats and hazelnuts in a roasting tray. Mix the remaining 1 tbsp of honey with 1 tbsp of water, add to the nuts and toss. Cook for 15-20 minutes until lightly browned and they smell toasted. Add the coconut chips for the final 5 minutes.

• STEP 3

In 4 small jars or glasses, layer up the rhubarb (including any juices) and yogurt. If you’re eating straight away, top with the oats, nuts and coconut. If not, cover the pots – they will keep in the fridge for 4 days. Put the nuts into an airtight container and sprinkle on just before serving.

Nutritional Information

• Kcals244

• Fat9g

• Saturates3.8g

• Carbs24.7g

• Sugars16.2g

• Fibre4.1g

• Protein14.2g

• Salt0.1g