Breakfast Rhubarb Crumble

Name: Breakfast Rhubarb Crumble
Yield: 1
Cuisine: Oats

Indulge in the perfect morning treat! This delightful twist on a classic dessert combines the tartness of rhubarb with the comforting sweetness of crumble, creating a breakfast experience like no other.

See more breakfast recipes HERE

Cooking Time 15 minutes

Skill Level Medium

Serves 1

Ingredients

THE CRUMBLE

2 tbsp almond butter

3 tbsp oat flour (Mornflake Superfast Oats blended)

1 tbsp vanilla protein powder

Tiny sprinkle of baking powder

Pinch of salt

1-2 tbsp milk

Optional: sugar or sweetener to taste

THE RHUBARB

4 sprigs of rhubarb

1 tbsp agave or honey

HIGH PROTEIN CUSTARD

30g protein

3-4 tbsp of warm water

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

92 reviews

Add to cart £19.20

Method

Diagonally slice your rhubarb into 2cm chunks, adding to a small saucepan.
Add 1 tbsp of water and 1 tbsp of syrup, then cover the pan with a lid, leaving on the heat for 5 minutes.
Reduce the heat to medium-low, allowing the rhubarb to wilt down & become soft – this should take another 5-10 minutes.
Preheat the oven to 190°C.
Whilst the rhubarb steams, add your nut butter, oat flour (Mornflake Superfast Oats blended), protein powder, salt and baking powder to a bowl, mixing with the back of a spoon.
Once you have a breadcrumb consistency, add 1 tbsp of milk, combining further with the back of a spoon to give you a crumble – if no chunks form, add another tbsp of milk.
Once your rhubarb has cooked, add to your single-serve crumble dish & top with your crumble.
Bake for 10-15 minutes until the crumble starts to turn golden brown.

Prev Recipe

Next Recipe