• Leanne Fullwood

Pistachio and Rhubarb Oats


My mornings are my everything and nothing starts properly until I've demolished some breakfast. I work away a lot and often don't have a kitchen but as long as I have a fridge, I can get organised and prepare some amazing breakfast pots like this.


I had a real craving for some rhubarb (don't ask me why) and I've never really cooked with it. My fondest memories of rhubarb are as a kid eating my grandmas rhubarb crumble or a pie from the local bakery!


Although I couldn't source any fresh rhubarb local to me, a friend of mine got some from his local farm shop and I jumped into the kitchen to create this breakfast recipe. It uses my basic overnight oats recipe with added finely chopped pistachio and then topped with stewed rhubarb and honey with more fresh yoghurt and chopped pistachios.


Y-U-M. And it actually turned out better than I imagined it! Winning at life right there.


So if you fancy a change up in your morning routine or something to really look forward to on these cold, wintery mornings then please give this a go!


Pistachio Oats with Rhubarb Compote

Makes 4 servings


Ingredients

2 cups rolled oats

1 1/2 cups milk of choice (dairy, almond or coconut)

1/2 cup yoghurt of choice (I use greek dairy yoghurt for thickness)

1 tbsp vanilla essence

1 1/2 tbsp. honey

2 tbsp. chia seeds

80g finely chopped pistachio


For the Rhubarb Compote

5 stalks of rhubarb

2/3 cup of water

2 tbsp. honey


Toppings

Extra yoghurt

20g roughly chopped pistachio (leave chunky)


4 breakfast pots or containers


Method


1. Make the compote: chop the rhubarb into 2cm chunks and add to a small saucepan. Add the water and honey and bring to a gentle simmer. Cook for 15 minutes on a low heat (gentle boil) until the rhubarb is tender and the compote is thickened. Set aside to cool.


2. Make your oats: add the oats, milk, yoghurt, chia, vanilla and honey to a mixing bowl and stir until combined. Add the pistachio and stir thoroughly.


3. Divide the oat mixture into your 4 breakfast bowls or pots, top with a good dollop of the compote, some more yoghurt and then the chopped pistachios.


If, like me, you don't like things to be 'soggy' then top with the final sprinkle of pistachios right before you are about to eat them! I carry a little pot of them in my bag so I'm always ready for topping!

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