While this works perfectly for a crowd for brunch, it’s also a great option for make ahead breakfasts for the week. Bake it on a Sunday afternoon and then just quickly zap a portion in the microwave in the morning for a swift alternative to porridge. Turning the butter nut brown before drizzling is an optional step, but does add a lovely caramel note to the dish.

Serves 4-6.

INGREDIENTS

• 200 g / 2 cups rolled oats
• 35 g / 1/3 cup almonds, roughly chopped
• 3 tbsp runny honey / rice malt syrup 
• 1 tsp baking powder
• 500 ml / 2 cups milk (cow, almond, oat, soy)
• 1 egg
• 5 stems of rhubarb trimmed and cut into 5 cm lengths
• 1 pear, peeled cored and cut into small dice
• 50 g butter

METHOD

1. Preheat the oven to 180C/ 350F and grease a medium sized baking dish (approximately the size of a sheet of A4 paper).
2. Lay ¾ of the rhubarb and all of the pear across the bottom of the dish, reserving remaining rhubarb for the top
3. In a bowl whisk together the honey, milk and egg.
4. Scatter the oats, baking powder and almonds over the top of the fruit. Garnish with the final pieces of rhubarb.
5. Pour the wet ingredients over the dry. Place the butter in a saucepan and melt and continue cooking until it has turned a fragrant nut-brown. Pour the nut brown butter over the top of the dish.
6. Bake uncovered for 40 minutes, until firm and golden. Serve hot with yoghurt, or place in the fridge to stockpile for the week.