Honey Oat & Rhubarb Breakfast

Last week I went out to breakfast and I ordered the breakfast you see here in today’s post (this is my version). On the menu it stated that rhubarb was served with the dish but when it arrived the rhubarb wasn’t there. So I’ve come home, made it myself, not forgotten to add the missing vital ingredient, and it’s delicious. The rhubarb adds a wonderful tartness to the honeyed oats and the yogurt smooths the whole thing along.

This is a nice breakfast recipe to have up your sleeve as it looks a lot fancier to make than it is.

The amounts stated are for one portion –

Add 25g of oats to a bowl
In to the bowl add 25g of mixed seeds
Add 2 tablespoons of honey to the bowl and mix together
Spread the mixture out on to a non-stick baking tray so it is almost flat and bake in the oven at 180c for about ten minutes – do not allow the mixture to burn. You want it golden brown.
Meanwhile chop 50g of rhubarb up in to cubes and place in to a pan with 1 tablespoon of caster/superfine sugar and 1 tablespoon of water
Put the pan on to a low heat and allow the rhubarb to soften. Do not allow to burn, soften the rhubarb gently.
When the oats have been baked and the rhubarb softened peel an apple and grate it in to a bowl.
Add the baked oats to the bowl and mix together with the grated apple
Add half of the apple/oats mixture to your cereal bowl, then add a dollop of natural yogurt
Add the rest of the apple/oat mixture, another dollop of yogurt on top and finish with the rhubarb
Constructing the breakfast like this may seem fussy but it works

This is a beautiful breakfast. Beautiful in taste and texture but also in colour. You can never beat the luminous quality that rhubarb gives to a dish. A vibrancy that can only come from nature.

Morning, son!

The oats will keep for days in an airtight container if you want to make more than I have written about here. The rhubarb will also keep for a day or so in the fridge if you cover it.