The New Year is here and no doubt, many of you have made resolutions to eat better. So today we’re posting a delicious, healthy recipe for cinnamon oats with stewed rhubarb & summer fruit that’ll make sticking to that resolution a whole lot easier. The stewed rhubarb recipe makes more than you need for a single serve, about 4-5 cups, so freeze the leftovers in small batches so you’ll always have some on hand.

Prep Time20 minsCook Time30 minsTotal Time50 mins

 ½ cup wholemeal oats
 ½ tbsp ground cinnamon
 1 cup milk
 ¼ cup stewed rhubarb (recipe below)
 seasonal fruit & yoghurt to serve
Stewed Rhubarb
 4 granny smith apples, peeled & cored, cut into 1cm cubes
 juice of 1 lemon
 2 tbsp brown sugar
 1 rhubarb, leaves removed, cut into 2cm lengths
 500 g frozen raspberries
1

To make stewed rhubarb, heat a large saute pan or crock pot over medium heat. Add apples, lemon juice, sugar and 1½ cups water and bring to a gentle simmer, stirring occasionally. Simmer until apples are very tender, about 10-15 minutes.

2

Add the rhubarb and cook for about 5 minutes until just beginning to fall apart, stirring only occasionally. You may need to add a bit more water at this stage if the pan is dry.

3

As soon as the rhubarb is tender, gently stir through the frozen raspberries. Allow to cool and refrigerate until use. This recipe makes about 4 cups of stewed rhubarb. It will keep in the fridge for up to 1 week and in the freezer for 3 months.

4

To make cinnamon oats, heat a small saucepan over low heat. Add the oats, milk and cinnamon and bring to a gentle simmer. Simmer for 5 minutes until oats are just cooked.

5

To serve, pour oats into a bowl and top with stewed rhubarb and your choice of fruit and yoghurt.

Yields1 Serving

Ingredients

 ½ cup wholemeal oats
 ½ tbsp ground cinnamon
 1 cup milk
 ¼ cup stewed rhubarb (recipe below)
 seasonal fruit & yoghurt to serve
Stewed Rhubarb
 4 granny smith apples, peeled & cored, cut into 1cm cubes
 juice of 1 lemon
 2 tbsp brown sugar
 1 rhubarb, leaves removed, cut into 2cm lengths
 500 g frozen raspberries

Directions

1

To make stewed rhubarb, heat a large saute pan or crock pot over medium heat. Add apples, lemon juice, sugar and 1½ cups water and bring to a gentle simmer, stirring occasionally. Simmer until apples are very tender, about 10-15 minutes.

2

Add the rhubarb and cook for about 5 minutes until just beginning to fall apart, stirring only occasionally. You may need to add a bit more water at this stage if the pan is dry.

3

As soon as the rhubarb is tender, gently stir through the frozen raspberries. Allow to cool and refrigerate until use. This recipe makes about 4 cups of stewed rhubarb. It will keep in the fridge for up to 1 week and in the freezer for 3 months.

4

To make cinnamon oats, heat a small saucepan over low heat. Add the oats, milk and cinnamon and bring to a gentle simmer. Simmer for 5 minutes until oats are just cooked.

5

To serve, pour oats into a bowl and top with stewed rhubarb and your choice of fruit and yoghurt.

Cinnamon Oats with Stewed Rhubarb & Summer Fruit