Rhubarb & Raspberry Breakfast Jar

With Farm Fresh Organics

GF, DF & Refined Sugar Free

RECIPE

Ingredients:

Serves 4

300g rhubuarb, cut into 4cm pieces

200g raspberries, frozen

1 lemon, juiced

3 tablespoons raw honey

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 cup rolled oats

1/3 cup hazelnuts, roughly chopped

1/4 cup coconut flakes

500g vanilla bean coconut yogurt

Method

Preheat oven to 200ºC and line a baking tray with baking paper. Set aside.

Heat a medium saucepan over medium heat. Add in rhubarb, raspberries, lemon, honey, ginger and cinnamon. Stir regularly to combine all ingredients well. Bring mixture to the boil and reduce to a simmer for 20 minutes. Once the rhubarb has softened, set aside and allow to cool.

Place oats and hazelnuts on the baking tray with 1 tablespoon of water and toss. Roast for 15-20 minutes until lightly browned. Add the coconut flakes in for the final 5 minutes.

Using four jars, begin to layer starting with your rhubarb and raspberry compote. Layer again with coconut yogurt and repeat the process one more time. Top with toasted granola and enjoy immediately.