Baking / Breakfast / Honey / Pistachio / Sweet / Wholegrains / Yoghurt

Brekkie to Go-Go – Baked Rhubarb Oatmeal with Rose and Cardamom Yoghurt

It seems like we’re all in a rush these days. We’ve all got places to be, people to meet, things to see. I get it. But that doesn’t mean you can’t have the warmth and peacefulness that freshly baked oats and stewed fruits can offer. My little jam-jars filled with pillowy oats, cinnamon, honey and milk are perfect for those mornings on the go. This recipe is really a blueprint – add any variation of nuts and fruit you fancy. All I ask is that you don’t deny yourself this little morning pleasure.

Preheat oven to 190C

1 cup old-fashioned oats ­­– not quick-oats

1 tsp cinnamon

Pinch of baking powder

1 cup milk

¼ cup honey

1 tsp vanilla extract

1 cup of stewed rhubarb

¼ cup of shelled, unsalted pistachios, lightly toasted and roughly chopped

1 cup thick natural yoghurt

½ tbsp ground cardamom

½ tbsp rosewater

In a bowl, mix the oats, cinnamon, baking powder. Divide half of the mixture into two jam jars.

In a separate bowl, combine the milk, honey, and vanilla. Drizzle enough of the milk mixture over the oats until they are just covered. On top of the oats, layer some of the stewed rhubarb. Add the remaining oat mixture on top of the rhubarb and drizzle with any remaining milk mixture. Top with a final layer of rhubarb.

Place the jars on a baking tray and bake on a middle rack for approx. 20-25 minutes or until the liquid has absorbed, and the tops are slightly caramelised. Remove from oven and let cool slightly.

While the jars are cooling down, stir together the yoghurt, cardamom, rosewater, a pinch of cinnamon and drizzle of honey.

Serve jam-jams with a generous dollop of the cardamom-spiked yoghurt, a sprinkling of pistachios and splash of warm milk. Eat there and then or pop on a lid and eat as you run.

Serves 2-4

2 thoughts on “Brekkie to Go-Go – Baked Rhubarb Oatmeal with Rose and Cardamom Yoghurt

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