Prep 30 mins Makes Serves 1 Source 28bysamwood.com
Place rhubarb, pear and 1/3 cup of water in a small saucepan over high heat and bring to the boil. Once boiling turn the heat down to low and let the rhubarb and pear simmer for 8-10 minutes or until cooked through.
In a small bowl combine oats, yoghurt, remaining water and honey and mix together.
Spoon 1/4 of the oat mixture followed by stewed rhubarb and pear into a glass jar with a secure lid (or small bowl and cover with plastic wrap.) Repeat these steps until all the oats are used up. Make sure to keep a little of the stewed fruit to top the oats with at the end.
Place the lid on the jar and make sure it is secured tightly. Place in the fridge for at least 30 mins or preferably overnight.
*It is best to make this the night before and store in the fridge.*
Energy 1368.10 kJ
Calories 326.80 cal
Sat. Fat 3.62g