11. Rhubarb breakfast pots
Check out these rhubarb pots for a healthy low-cal breakfast. These colourful breakfast pots are simple to make and are high in protein, perfect fuel to start your day.
Ingredients
- 400g rhubarb, cut into 4cm pieces
- 3 tbsp honey
- ½ lemon, juiced
- 50g jumbo oats
- 25g hazelnuts, roughly chopped
- 25g coconut chips
- 400g 0% fat greek yogurt
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the rhubarb, 2 tbsp honey and the lemon juice in a baking dish in a single layer and cover tightly with foil. Roast for 15-20 minutes until the rhubarb is very soft. Cool completely.
- STEP 2
While the rhubarb is cooling, put the oats and hazelnuts in a roasting tray. Mix the remaining 1 tbsp of honey with 1 tbsp of water, add to the nuts and toss. Cook for 15-20 minutes until lightly browned and they smell toasted. Add the coconut chips for the final 5 minutes.
- STEP 3
In 4 small jars or glasses, layer up the rhubarb (including any juices) and yogurt. If you’re eating straight away, top with the oats, nuts and coconut. If not, cover the pots – they will keep in the fridge for 4 days. Put the nuts into an airtight container and sprinkle on just before serving.
12. Overnight plum and almond oats
Prep your oats the night before to make this quick and easy vegan breakfast for two. It may be low calorie but it’ll leave you feeling satisfied and full until lunchtime.
Ingredients
- 60g rolled oats
- 1 tbsp chia seeds
- 300ml almond milk
- a couple of drops vanilla extract
- a small pinch of freshly grated nutmeg
- 3 ripe plums, stoned and chopped into chunky cubes
- (skin on) 1 heaped tbsp whole almonds, roughly chopped
- a drizzle to serve honey or agave
Method
- STEP 1
The night before you want to serve, mix the oats, chia seeds, almond milk, vanilla extract and nutmeg. Stir through 2 of the cubed plums, then cover and leave in the fridge overnight.
- STEP 2
The next morning, give the oats a good stir – they should be really creamy and soft. Divide between 2 bowls and top with the remaining plum, some almonds and honey or agave to sweeten.