Blueberry Rhubarb Honey Oats (Print Version)

# Ingredients:

01 - Mix 2 cups blueberries (about 300 grams) in

02 - Drop in 4 cups sliced rhubarb (fresh or thawed, close to 560 grams)

03 - Start with a pinch of ground cloves if you want a little extra flavor

04 - Toss in 1 teaspoon cinnamon, ground

05 - Sprinkle about 30 grams cornstarch (more for thicker, less for runny)

06 - Pour in about 120 ml honey, taste and add more if you like it sweeter

07 - Grab 2 tablespoons honey

08 - Scoop out 100 grams of quick oats

09 - Slice up 100 grams pecans—just roughly chop them

10 - Go for 1 tablespoon unsweetened cocoa powder

11 - Melt then drizzle 3 tablespoons coconut oil over the mix

01 - Let it cool just a bit so it's warm and dig in.

02 - Slide your dish right into that hot oven. Let it cook for 40 minutes or until the top looks golden and the rhubarb gives when poked.

03 - Use a spoon to spread the oat and pecan topping over your fruit, to cover it from edge to edge.

04 - Mix oats, pecans, cocoa powder, honey, and coconut oil together in their own bowl. Stir everything so it's all coated.

05 - Scoop the fruit you mixed earlier into a 24 x 19 cm baking dish. Make sure it's spread out in an even layer.

06 - Toss together the rhubarb, blueberries, cinnamon, honey, cornstarch, and cloves so everything gets covered.

07 - Turn your oven on to 180°C or 350°F to get it going.

01 - You can go with fresh or thawed rhubarb, both work just fine.

02 - Taste and tweak the honey if the fruit isn't sweet enough for you.

03 - If you want it more saucy, put in less cornstarch. More if you want it to stick together better.

04 - This topping covers a 24 x 19 cm baking pan. Go bigger? Make extra topping.

05 - Test the rhubarb with a fork or bite a bit before you pull it out, just to check it's soft.