Rhubarb baked breakfast oats with caramelized banana and blueberries
I try to make use of what Mother Nature has to offer. I chose rhubarb for this delicious recipe and it could surely qualify as regular breakfast food. If you are keeping it local and seasonal, use frozen blueberries. I did make an exception for the bananas, which probably travelled miles to get here, but make the dish extremely tasty.
Serves 4
INGREDIENTS:
650g porridge oats
3 sticks of rhubarb
4 tbsp sugar
25g blueberries, fresh/ frozen
1 banana, sliced
1 tbsp coconut oil
1 tbsp demerera sugar
1 tbsp honey
500 ml almond milk
Editor’s note: this dish will work with any sugar and you can replace the almond milk with regular milk if preferred.
METHOD:
● Pre-heat the oven to 180°C. ● Halve the rhubarb lengthways and cut into 2.5cm pieces. Place in a bowl and cover with 3 tablespoons of sugar. Add 60ml water and soften in the microwave for a minute or so, or do it on the stove in a pan, bringing it to the boil for a minute.
● Mix the oats with the honey, coconut oil and remaining regular sugar.
● Pour half of the oat mixture into a baking dish (roughly 25cm square or round) and top with most of the rhubarb, banana slices and blueberries reserve some for the top layer.
● Cover with the rest of the oat mixture and top with the remaining rhubarb, blueberries and banana.
● Slowly pour in the almond milk, covering the whole surface area. Do it gradually, to give the oats a chance to soak some of it up so it doesn’t overflow.
● Sprinkle the top with demerera, adding a pinch more on the banana so it caramelizes.
● Bake for 40 minutes and then grill for 2 minutes to make the top golden and crunchy.
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