Rhubarb Crumble Yogurt Pots

AN EASY 'PREP IN ADVANCE' DESSERT

These rhubarb crumble yogurt pots are perfect for a snack on the go, a hot summers day or a dessert when hosting friends and family! They are quick and simple to make and can be prepared in advance if required. They can also be made vegan/dairy free/gluten free by swapping the yogurt to a vegan blend and swapping the oats for a gluten free variety! So perfect for all dietary requirements!

If you try this recipe and love it, make sure to tag me in your posts on Instagram @the_happy_oat ! I'd love to see your creations!

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Serves: 3. Preparation Time: 10 minutes. Cooking Time: 15 minutes

INGREDIENTS

• 185g rhubarb (approx. 2 stalks) - diced

• 1 tbsp light brown sugar

• 40g oats

• 1 tbsp chopped walnuts

• 1 tbsp pumpkin seeds

• 1 tbsp sunflower seeds

• 1 tbsp honey or maple syrup

• 1 tbsp melted coconut oil/butter

• 6 tbsp vanilla yogurt (I use SKYR fat free vanilla yogurt)

METHOD

1. Pre-heat your oven to 180 C.

2. In a bowl, mix together the oats, walnuts, pumpkin seeds, sunflower seeds, honey/maple syrup and coconut oil/butter.

3. Line a baking tray with parchment paper and pour crumble mixture onto it. Bake in the oven for 15 minutes (until golden brown).

4. While the crumble mix is cooking, place your rhubarb in a pan along with the light brown sugar and allow to simmer on a medium heat for 15 minutes.

5. Once the rhubarb and crumble mix are complete, leave to cool before completing the next step.

6. In your pots, start by dividing the rhubarb between the pots at the bottom, then layer 2 tbsp yogurt on top of the rhubarb of each pot and finally sprinkle the crumble mix on top of each.

7. Enjoy straight away! If you are wanting to make these in advance, then avoid putting all the components together (step 6) until you plan to serve.

Happy Baking!

Ruth xxx