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
400g rhubarb, cut into 4cm pieces
3 tbsp honey
½ lemon, juiced
50g jumbo oats
25g hazelnuts, roughly chopped
25g coconut chips
400g 0% fat greek yogurt
Method
- 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.
