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.
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
- 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.