Feeds 4, takes 10 minutes hands on + 25 minutes baking time
160g rolled oats
2 small ripe bananas, peeled and mashed
480ml milk (dairy or plant-based)
4 tbsp maple syrup or runny honey
1 tsp vanilla extract
3 tsp ground cinnamon
4 handfuls of frozen berries
For the rhubarb:
500g rhubarb, cut into 3cm pieces
400ml cold water
2-3 tbsp maple syrup (or to taste)
2 large handfuls of chopped nuts
Honey or maple syrup
Preheat the oven to fan 180°C/Gas Mark 6.
Mix all the ingredients (except for the berries) together in a bowl, then transfer to an ovenproof dish and top with the berries. Bake for about 25 minutes or until golden at the edges.
Meanwhile, make the rhubarb. Put the rhubarb and water in a pan and set over a medium-low heat. Cook for about 7-8 minutes very gently until just tender. Remove from the heat and set aside. If you can do this ahead, that’s even better because the rhubarb will brighten in colour as it sits in its liquid. Sweeten with maple syrup to taste.
Remove the dishes from the oven, top with yoghurt, rhubarb, nuts and a little extra honey or maple syrup, if you like, and enjoy straight from the dish.