Rhubarb & peanut butter baked oats
- Total time
- 40 min
- servings
- 6 servings
- Dish type
- Other
Contains peanutsContains milkContains eggsContains soyVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
5 min
Cook
35 min
Total time
40 min
Ingredients
Ingredients
servings
- 400 g rhubarb chopped into 4-5cm pieces
- 2 c. à soupe honey or maple syrup plus extra to serve
- 1 orange zested and juiced
- 1 c. à café vanilla paste
- 200 g rolled oats
- 500 ml soy milk
- 1 c. à café baking powder
- 2 c. à soupe smooth peanut butter
- 1 egg beaten
- 1 banana mashed
- Greek yogurt to serve
Method
- 1
Heat the oven to 200C/180C/gas 6. Put the rhubarb in a baking dish (ours was a 30cm rectangular dish). Sprinkle over the orange zest and juice and vanilla paste. Add 2 tbsp of water and mix until the rhubarb is coated.
- 2
Put the oats, soy milk, baking powder, peanut butter, egg and banana into a large bowl. Mix until combined.
- 3
Pour over the rhubarb and smooth out the top. Bake for 35-40 mins until set. Leave to stand for a few minutes, then serve with Greek yogurt and a drizzle of honey, if you like.
Nutrition
- calories
- 254 calories
- fatContent
- 8 grams fat
- fiberContent
- 5 grams fiber
- sugarContent
- 10 grams sugar
- sodiumContent
- 0.29 milligram of sodium
- proteinContent
- 10 grams protein
- carbohydrateContent
- 34 grams carbohydrates
- saturatedFatContent
- 2 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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