Volunteer Frankie made this delicious recipe as part of our Wholemeal Saturday event and they went down a treat. The oats are quick and easy and make for a beautiful pre-made breakfast; embellish it up with the fruity compote which is also great on pancakes, waffles and on your cheeseboard!
Ingredients for the rhubarb and plums
3 lumps stem ginger
1tbs stem ginger syrup
2 shards of cinnamon stick
2 star anise
45g demerara sugar
Ingredients for the oats
330ml almond milk
2tbs yoghurt (optional)
Step 1: Preheat the oven to 180C. Cut the rhubarb into 3cm segments. Quarter the plums, removing the stone and then cut each quarter in half. Cut the lumps of stem ginger into matchsticks.
Step 2: In an ovenproof dish, mix together the rhubarb, plums, stem ginger, syrup, cinnamon and star anise. Stir in half of the sugar. Cover with foil and roast for 15 minutes. Taste and add more sugar if needed. Cook, uncovered, for 10 more minutes or until the rhubarb and plums are soft. Leave to cool, remove the spices and refrigerate if not using straight away. (You’ll have more than you need for the oats.)
Step 3: The night before, mix the oats and almond milk together and refrigerate overnight.
Step 4: Grate the apple and stir into the oats. Divide the oats into two bowls and top with a spoonful or two of the rhubarb and plums, the granola and yoghurt if using.