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Spiced Rhubarb and All-Bran Breaky Bowl


Recipe_Featured_Spiced-Rhubarb-and-All-Bran-Breaky-Bowl-VE

Spiced Rhubarb and All-Bran Breaky Bowl

From Justine Schofield of Everyday Gourmet: I love a nutritionally balanced breakfast every morning because it sets me up for the rest of the day. You can jazz up breakfast cereals – just like my high-fibre favourite All-Bran® – by making delicious homemade fruit compotes. Here I use rhubarb and strawberry, but you can change the fruit up depending on the season.

INGREDIENTS

Spiced Rhubarb

  • 1 large bunch rhubarb, trimmed and cut into 3cm pieces
  • 1 Granny apple, peeled, cored and coarsely grated
  • 1 punnet of strawberries
  • 1 cinnamon stick
  • 2 cardamom pod, split
  • Juice of 1 orange
  • 1 vanilla bean, split and seeds scrapped
  • 2 tablespoons maple syrup or honey

Breaky Bowl

  • 2 cups Kellogg’s® All-Bran® Original
  • 2 cups Greek yoghurt
  • 1 large handful of hazelnuts, toasted and roughly chopped
  • 1 handful of pumpkin seeds
  • 1 handful of hemp seeds
Recipe_Featured_Spiced-Rhubarb-and-All-Bran-Breaky-Bowl-VE

 

DIRECTIONS

1. For the rhubarb compote, combine all the ingredients together along with 3 tablespoons of water and bring to the boil. Turn the heat down and simmer with the lid on for 15-20 minutes, or until the rhubarb just starts to fall apart. Cool.
2. Place a large dollop of yoghurt in 4 shallow bowls, and then add the All-Bran® followed by the rhubarb compote. Garnish with the hazelnuts and seeds and if you would like a little extra sweetness, a drizzle of honey or maple syrup.
Tip: Rhubarb compote can be made in advance and kept in the fridge for up to 4 days.

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