Gochujang roast chicken with spring greens
Partnered content with Morrisons
Try this spicy alternative for your Sunday roast dinner served with lots of seasonal greens
Rhubarb & peanut butter baked oats
Serves 6
Easy
Prep:
Cook:
These are a delicious way to meal prep breakfast – simply split into portions and reheat in the microwave to serve
Skip to ingredients
- 400g Morrisons rhubarbchopped into 4-5cm pieces
- 2 tbsp honey or maple syrupplus extra to serve
- 1 orangezested and juiced
- 1 tsp vanilla paste
For the oats
- 200g rolled oats
- 500ml soy milk
- 1 tsp baking powder
- 2 tbsp smooth peanut butter
- 1 eggbeaten
- 1 bananamashed
- Greek yogurtto serve
Nutrition: per serving
- kcal254
- fat8g
- saturates2g
- carbs34g
- sugars10glow
- fibre5g
- protein10g
- salt0.29glow
Method
step 1
Heat the oven to 200C/180C/gas 6. Put the Morrisons rhubarb in a baking dish (ours was a 30cm rectangular dish). Sprinkle over the orange zest and juice and vanilla paste. Add 2 tbsp of water and mix until the rhubarb is coated.
step 2
Put the oats, soy milk, baking powder, peanut butter, egg and banana into a large bowl. Mix until combined.
step 3
Pour over the rhubarb and smooth out the top. Bake for 35-40 mins until set. Leave to stand for a few minutes, then serve with Greek yogurt and a drizzle of honey, if you like.
