200g Jumbo Oats
2tbsp Crushed Pecans
1tbsp Flaked Almonds
2tsp Ground Cinnamon
1tsp Ground Ginger
200ml Oat Milk (or milk of choice)
2 Cooking Apples
2 Sticks of Fresh Rhubarb
1tbsp Maple Syrup
1tsp Coconut Oil
Pinch of Salt
Honey/ Maple Syrup
Preheat the oven to 180c. Wash the apples and the rhubarb and chop them into chunks.
Place the apples on a baking tray, coat in coconut oil, 1tsp of each of the ground spices and half of the maple syrup.
Bake in the oven for 15 minutes.
Meanwhile, add 200ml of boiling water to a pan with the chopped rhubarb and simmer for 10 minutes.
Drain the rhubarb, add back to the pan and gently break apart. This should create a more stewed consistency.
Add the rest of the maple syrup to the stewed rhubarb and stir in the sultanas.
Once the apples are cooked, add them, with the stewed rhubarb to the base of an oven proof dish and mix well.
In a separate bowl add the oats, remaining ground cinnamon and crushed/ flaked nuts. Stir well.
Pour the dry oat mixture over the warm fruit base and press down gently with a wooden spoon.
Gradually pour over the milk until it just covers the oats.
Place in the pre heated oven for 25 minutes.
Once cooked serve warm with yogurt and your choice of toppings.
If you have some left over, leave it to cool, portion it up into boxes and store in the fridge. Perfect to warm up for breakfast the next day!