While this works perfectly for a crowd for brunch, it’s also a great option for make ahead breakfasts for the week. Bake it on a Sunday afternoon and then just quickly zap a portion in the microwave in the morning for a swift alternative to porridge. Turning the butter nut brown before drizzling is an optional step, but does add a lovely caramel note to the dish.
- 200 g / 2 cups rolled oats
- 35 g / 1/3 cup almonds, roughly chopped
- 3 tbsp runny honey / rice malt syrup
- 1 tsp baking powder
- 500 ml / 2 cups milk (cow, almond, oat, soy)
- 1 egg
- 5 stems of rhubarb trimmed and cut into 5 cm lengths
- 1 pear, peeled cored and cut into small dice
- 50 g butter
- Preheat the oven to 180C/ 350F and grease a medium sized baking dish (approximately the size of a sheet of A4 paper).
- Lay ¾ of the rhubarb and all of the pear across the bottom of the dish, reserving remaining rhubarb for the top
- In a bowl whisk together the honey, milk and egg.
- Scatter the oats, baking powder and almonds over the top of the fruit. Garnish with the final pieces of rhubarb.
- Pour the wet ingredients over the dry. Place the butter in a saucepan and melt and continue cooking until it has turned a fragrant nut-brown. Pour the nut brown butter over the top of the dish.
- Bake uncovered for 40 minutes, until firm and golden. Serve hot with yoghurt, or place in the fridge to stockpile for the week.