I start this recipe the night before. I soak the oats, nuts and seeds in water in the refrigerator overnight, drain it and swirl it through yoghurt just before serving. I swap the fruit topping as the seasons change.
Rosehip tea is also one of my favourite go tos for rhubarb. Besides being the same brilliant shade of pink, I find that the tea always brings out the floralness of rhubarb, meaning you don’t have to add too much sugar.
Give me the newspaper, a tea and breakfast has never tasted better.
1 cup natural oats
¼ cup flaked almonds
¼ cup sunflower seeds
1 bunch rhubarb, trimmed and chopped
¼ cup honey
1 teaspoon vanilla bean extract
½ cup steeped rosehip tea
1 pink lady apple, thinly sliced
Greek style yoghurt, to serve
The night before, place the oats, almonds and seeds in a large bowl and cover with cold water. Refrigerate over night of for 6 hours. Drain and set aside.
Preheat oven to 180C. Place the rhubarb, honey, vanilla, tea on a baking tray lined with nonstick baking paper and toss to combine. Cook for 15 minutes. Add the apple and toss to combine. Cook for a further 5 minutes or until the apples are just soft and the rhubarb is tender. Set aside and cool.
To serve, spoon yoghurt into bowls, top with oats mixture and stir to combine. Top with rhubarb and serve. Serves 4.