Rhubarb crumble oats
Honestly, this was such a good bowl of oats.
My mum always stews fruit for yogurt and oat bowls, or for smoothies, so full creds to her.
Recipe
4-5 sticks of rhubarb, cut into 2-3cm chunks
100ml apple juice
1 tbsp sugar
1 tsp vanilla
THE CUSTARD
Splash vanilla extract
2 tbsp cream cheese
1 tbsp syrup
Splash milk or water
TO TOP
My crumble granola (minus the apple
Method
Slow cook your oats * - add them to a small/ medium saucepan with a pinch of salt on high heat for about 1 minute with double the amount of milk. Just before they come to a boil, reduce the heat to low, and leave the oats to cook, stirring occasionally, until desired consistency - usually takes 15-20 mins.
2. Whilst the oats are cooking, chop up your rhubarb, removing the leaves. Add to a pan with the apple juice and sugar. Cover with a lid and leave on medium heat. Cook until when you press down on the rhubarb chunks, they squish, but the rhubarb still slightly holds together.
3. When everything is cooked, mix the ‘custard’ ingredients together in a small bowl and adjust to taste
4. Add the oats to a bowl, followed by the custard and the rhubarb. Add my crumble granola to the top.
Notes + Variations:
*You dont have to do this, but I really recommend it - its better for digestion and for taste, in my opinion.
