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Rhubarb ' Honey Breakfast Pots

As the sun peeks through the curtains, there’s nothing quite like starting your day with a burst of flavor and nutrition. Today, I am thrilled to share a delightful recipe that is as beautiful to look at as it is to eat: Rhubarb & Honey Breakfast Pots. Perfect for those who appreciate a balance of t
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Method

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Combine the chopped rhubarb with honey and vanilla bean seeds in a baking dish, tossing to coat evenly.
  3. Roast the rhubarb in the oven for 15-20 minutes or until tender and the juices are syrupy.
  4. Remove from the oven and allow to cool slightly.
  5. While the rhubarb is cooling, spoon Greek yogurt into individual serving pots or glasses, filling them halfway.
  6. Top the yogurt with a layer of roasted rhubarb, including some of the syrup.
  7. Add a final layer of Greek yogurt, then sprinkle granola on top for a crunchy texture.
  8. Drizzle with additional honey to taste and garnish with fresh mint leaves if desired.
  9. Serve immediately or refrigerate until ready to serve.
  10. Prep Time: 10 minutes
  11. Cook Time: 20 minutes
  12. Total Time: 30 minutes
  13. Cooking Time: 20 minutes
  14. Total Time: 30 minutes
  15. Kcal: Approximately 270 kcal per serving