Rhubarb crumble oats

Serves: 1 Bowl


The Oats
50g of oats

200ml plant milk

Pinch of salt

The Rhubarb
4-5 sticks of rhubarb, cut into 2-3cm chunks

100ml apple juice

1 tbsp sugar

1 tsp vanilla essence

The Custard
A splash vanilla

2 tbsp almond natural spread

1 tbsp syrup

Splash plant drink or water

To Top
Crumble Granola


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.

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.

When everything is cooked, mix the ‘custard’ ingredients together in a small bowl and adjust to taste

Add the oats to a bowl, followed by the custard and the rhubarb. Add my crumble granola to the top.