Rhubarb & Apple Baked Oats (Low FODMAP)
- 300 grams rhubarb
- 120 grams pink lady apple
- 1/4 cup caster sugar
- 1/3 cup water
- 2 cups oats
- 1 cup low FODMAP milk
- 2 eggs
- 1 tsp baking powder
- low FODMAP yoghurt
- handful chocolate chips
Grease or line a standard square baking dish and preheat the oven to 180C.
Chop off the bottoms and leaves of the rhubarb and wash throughly.
Chop the rhubarb stems in approximately 1 cm lengths and place in a saucepan.
Peel and wash the apple, and chop to a similar size, adding to the saucepan that the rhubarb is in.
Pour the caster sugar and water over the rhubarb and apples and turn the heat under the saucepan to medium.
Stir continuously until the sugar has dissolved, and then lower the heat and allow the apples and rhubarb to soften and break down, forming a thick stew-like consistency.
At this point, turn off the heat and set the saucepan to the side.
In a large mixing bowl, whisk the eggs and milk together and then add the oats and the baking powder, stirring to combine.
Pour the oat mixture into the baking dish, followed by the fruit mixture. Using a spoon, gently mix the two together so that there are pockets of fruit throughout the oats.
Bake in the oven for around 35 minutes.
When you wish to serve, reheat the oats if required and top with a dollop of low FODMAP yoghurt and a sprinkle of chocolate chips.