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
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
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.
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.
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.