Rhubarb Crumble Baked Oats

Rhubarb Crumble Baked Oats

Medium
1 hour
Serves 6

Inspired by the classic fruit crumble but made for breakfast, these rhubarb & apple crumble baked oats pair tart fruit with the sweetness of Belvoir Farm Rhubarb & Apple Cordial & warming cinnamon spice.

Ingredients

200g rhubarb (forced, if in season)
1 eating apple (large/approx. 150g)
1 tbsp caster sugar
200g rolled oats
2 tbsp chia seeds
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
80ml Belvoir Farm Rhubarb & Apple Cordial
300g milk
2 eggs (large)
45g granola
300g greek yoghurt (to serve)
– Belvoir Farm Rhubarb & Apple Cordial (to serve)
100g granola
Rhubarb and Apple Cordial

Rhubarb and Apple Cordial

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Method

To Make 

    1. Preheat the oven to 170C/ 340F and line a baking sheet with baking parchment.
    2. Chop 100g of the rhubarb into 1cm chunks. Toss the chunks in 1 tablespoon of Belvoir Farm Rhubarb & Apple Cordial then lay them onto the baking parchment (reserve the leftover cordial). Sprinkle caster sugar over the top and bake for 12 minutes. Set aside.
    3. Mix the oats, salt, baking powder, cinnamon and chia seeds together in a large bowl.
    4. Whisk the eggs, milk and 65ml cordial plus the remaining cordial from step 2.
    5. Cut the apple into quarters, remove & discard the core and chop the flesh into small pieces. Chop the remaining 100g rhubarb into similar sized pieces.
    6. Add the fruit to the oats, pour in the liquid ingredients and stir well. Set aside to thicken for 10 minutes.
    7. Grease the base and sides of a baking dish (approximately 20cm x 30cm) and pour the oat mixture into it. Level and arrange the roasted rhubarb pieces over the top. Scatter with the granola.
    8. Loosely cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes until golden.
    9. Let cool for 15 minutes then slice and serve with the yoghurt, a drizzle of Belvoir Farm Rhubarb & Apple Cordial and the granola.

    Expert Tips

    • Use rolled oats rather than jumbo oats as small oats hold together better than large oats.
    • This recipe is best made with either full-fat cow’s milk or oat milk for an indulgent, creamy taste.
    • Serve warm or cold.
    • Leftovers can be stored in the fridge and reheated as required (heat for 5 minutes at 150C/ 300F.