The rhubarb season this year has been fabulous and I’m still picking lots to play with. These are two really simple ways to eat more rhubarb for breakfast.
Rhubarb & Peanut butter chia pudding
A simple blending of peanut butter with stewed rhubarb and some oats and chia seeds and you have a delish quick rhubarb brekkie.
- 3 tablespoons stewed rhubarb
- 1 tablespoon peanut butter
- 1 tablespoon chia seeds
- 1 -2 tablespoons oats
- 50-100ml of almond or coconut milk – depending how thick you like your puddings.
Blend the rhubarb with the peanut butter and then stir through the oats, chia seeds and milk. Put in the fridge and try and wait until morning to eat it. Lovely with some added coconut yoghurt on top.
Rhubarb & Peanut butter on toast
Simples! Spread toast with peanut butter and add some stewed rhubarb on top. Nice with a sprinkling of granola to add some crunch. A very healthy jam option.
My latest supply of one of my favourite peanut butters (Manilife) arrived yesterday and so peanut butter had to be part of my brekkie today (although I had already eaten a fair few spoonfuls from the jar within seconds of it arriving.) With a packet of flatbreads languishing in the bread bin, this simple P&J tortilla was envisaged, made and eaten within 5 minutes. If you love peanut butter and jam, you’ll love this. I used raspberries and raspberry jam, but you could use strawberries with strawberry jam, blueberries etc., anything would be lovely.
Possibly not the healthiest of breakfasts due to the high sugar content of the jam, but it was worth it and in my defence I had walked the dog. You could of course use a low sugar jam or make your own chia seed jam, but for now, the original stuff did the job beautifully.
P&J brekkie Tortilla
- 1 flour tortilla (large)
- 1 tablespoon of your favourite peanut butter
- 2 teaspoons Raspberry Jam
- Handful of fresh raspberries
- Yoghurt (I used coconut)
Heat a frying pan (no oil required) – and when it’s hot, add the tortilla. After a minute, take the tortilla out of the pan and put it on a plate cold side down. Spread your peanut butter over the hot side, and then spread the jam on top and top with some raspberries. Fold the tortilla in half over the filling. Put this back in the pan (heat on) and dry fry for a minute on both sides – the tortilla will start to brown.
Cut in half and serve with some more fruit and yoghurt.
This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream. It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein. I’ve also added in fruit and extra nuts to give it more breakfast appeal. This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based. The taste is distinctively nut butter.
Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.
Nutty Tofu Bowl
- 300g packet of silken tofu
- 2 tablespoons peanut butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 8-10 dates (5 if medjool)
Whizz all the above together.
You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.
Decorate with more nuts, some sesame seeds and fruit.
We have a play on words here, this is a great pre or post marathon training (or half marathon, or any run) breakfast and also a homage to the delight that is a snickers bar. Anyone of a certain age will remember the days when Snickers was called Marathon. I loved marathons and I love snickers, beware anyone leaving a packet of celebrations around, there will be no mini snickers left. So this is perfect combo of delight and running fuel that tastes like a snickers bar, but much healthier of course!
This recipe is for one portion – I can only make one portion at a time because it is impossible to leave alone.
Marathon overnight oats
- 200ml almond milk
- 2 medjool dates
- 1 teaspoon maple syrup
- 2 teaspoons cacao powder
- 50g oats
- 1 tablespoon crunchy peanut butter*
Blend the milk, dates, syrup and cacao. Put the oats into a bowl and add the blended mixture. Then add the peanut butter and stir through well by hand.*
Leave in the fridge overnight. Maybe sprinkle some grated dark chocolate over the top if you want to make it look a bit prettier.
*A note about the peanut butter – the final consistency will depend on the texture of your peanut butter. Personally I cannot say enough good things about the new deep roast peanut butter by Manilife, it mixes into this recipe with perfection. More gloopy versions will require more whisking abilities to break it up.
PS – if you liked this, you might like the Snicker Smoothie which you can find under smoothies.
I’ve been eating these all week and made another batch yesterday so I could enjoy them again today after my Sunday run which means I can eat a few extra ones! These are so versatile you can fill them with whatever you fancy – fruit, nuts, yoghurt, nut butters or a combination. My current favourite way is with stewed fruit and nut butter, although to be honest I have been know to omit the fruit and fill with just the nut butter.
The versatility means you can replace the stewed apple with stewed rhubarb (both are delicious) and play around with the spices. I like cinnamon with the apple and ground ginger with the rhubarb.
You don’t want the stewed fruit to be too runny, so drain over a sieve after stewing to remove any excess water. I stew my fruit in a pan on the hob. Chop the fruit (add a dash of water if you think it’s sticking which it does sometimes at the beginning) and some sugar (I omit the sugar with the apple and just add a tiny bit with the rhubarb), then heat and stir until slushy. I have tried stewing eating apples but find the cooking apples are so much better.
Mini Oat Baskets
Makes about 16 baskets if using a mini muffin tin.
- 200g stewed bramley apples or rhubarb. (NB – this is the weight once stewed – around 3 bramley apples or 3-4 stalks of rhubarb, but it does vary)
- 200g oats
- 15ml (1 tablespoon) coconut oil melted
- 2 teaspoons cinnamon or ground ginger
Mix all ingredients together. Very lightly grease a mini muffin tin with coconut oil. Then take spoonfuls of the mixture and press into the muffin tins. Make an indent in the middle to make the basket.
Cook for 15 minutes – 160c/320f/Gas 4. Cool on a wire rack
Enjoy with your filling of choice. They keep in the fridge for a couple of days unfilled and also freeze well (freeze unfilled).