I try to make use of what Mother Nature has to offer. I chose rhubarb for this delicious recipe and it could surely qualify as regular breakfast food. If you are keeping it local and seasonal, use frozen blueberries. I did make an exception for the bananas, which probably travelled miles to get here, but make the dish extremely tasty.

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Pre-heat the oven to 180°C. 

Halve the rhubarb lengthways and cut into 2.5cm pieces. Place in a bowl and cover with 3 tablespoons of sugar. Add 60ml water and soften in the microwave for a minute or so, or do it on the stove in a pan, bringing it to the boil for a minute. 
l Mix the oats with the honey, coconut oil and remaining regular sugar. 

Pour half of the oat mixture into a baking dish (roughly 25cm square or round) and top with most of the rhubarb, banana slices and blueberries - reserve some for the top layer.
l Cover with the rest of the oat mixture and top with the remaining rhubarb, blueberries and banana.  

Slowly pour in the almond milk, covering the whole surface area. Do it gradually, to give the oats a chance to soak some of it up so it doesn’t overflow. 

Sprinkle the top with demerera, adding a pinch more on the banana so it caramelizes. 

Bake for 40 minutes and then grill for 2 minutes to make the top golden and crunchy.

Editor’s note: this dish will work with any sugar and you can replace the almond milk with regular milk if preferred.