Rhubarb, Apple and Almond Baked Oats

Ingredients

300g rhubarb, trimmed and thinly sliced

1 Granny Smith apple, peeled and chopped

500ml almond milk

90g rolled oats

80g almonds, finely chopped

115g honey

1 tsp vanilla extract

Method

Preheat oven to 180C.

Place the apple and rhubarb in a deep ovenproof baking dish.

Place the almond milk, vanilla extract and 1 tablespoon of honey in a large bowl, whisk to combine, then pour over the rhubarb mixture.

Place the oats, almonds and remaining honey in a large bowl, stir well to combine, then sprinkle over the rhubarb mixture.

Place the baking dish on a baking tray and cook for 35–40 minutes or until golden and crisp.

Serve as is or with a side of vanilla ice cream or a dollop of whipped cream.

SERVES 4-6

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