Rhubarb Breakfast Crumble

Ingredients

• 1 ripe banana
• 58 g oats
• 45 g ground almonds
• 35 g peanut butter
• 0.125 cup maple syrup
• 15 g chopped pecans (Or any chopped nuts.)
• 0.5 tsp vanilla extract
• 350 g rhubarb (Source says “forged rhubarb”; trim and chop into strips that fit the baking dish.)
• sugar (Optional; sprinkle over the rhubarb if you prefer it less tart. Amount not specified.)
• cinnamon (For serving; a pinch, amount not specified.)
• yoghurt (For serving; amount not specified. Transcript specifies Greek yogurt.)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a bowl, mash the ripe banana until smooth.

3. 3

   Add the oats, ground almonds, peanut butter, maple syrup, chopped pecans, and vanilla extract to the bowl. Mix to make the crumble topping.

4. 4

   Trim the rhubarb and cut it into strips that fit your baking dish. Add the rhubarb to the dish.

5. 5

   If you prefer less-tart rhubarb, sprinkle sugar over it; the amount is up to your taste.

6. 6

   Spread the crumble mixture over the rhubarb.

7. 7

   Bake for 30 minutes, until the fruit is soft and the crumble is golden. Check after 20 minutes; if the topping is already brown enough, cover it with foil for the final 10 minutes.

8. 8

   Serve in bowls topped with yoghurt and cinnamon. The transcript suggests Greek yogurt and a pinch of cinnamon.

Notes

The source does not specify quantities for the optional sugar, cinnamon, or serving yoghurt. “Forged rhubarb” is preserved from the source wording; this may be a transcription error. The source gives no further detail on the baking dish size.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• gluten-free oats
• baked
• spring