NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Non-fat Greek yogurt

1 cup Rhubarb

1 tbsp Maple syrup

2 tbsp Rolled oats

2 tbsp Hemp seeds

1 tsp Coconut oil

0.25 tsp Ground cinnamon

0.25 tsp Vanilla extract

1 pinch Sea salt

PREPARATION

• 1

  Wash the rhubarb stalks and slice them into half-inch pieces.

• 2

  In a small saucepan over medium-low heat, combine the rhubarb, maple syrup, vanilla extract, and a splash of water.

• 3

  Simmer the rhubarb mixture for 8 to 10 minutes, stirring occasionally, until the fruit has broken down into a thick, jam-like compote, then remove from heat to cool.

• 4

  In a small skillet over medium heat, melt the coconut oil and add the rolled oats, hemp seeds, cinnamon, and a pinch of sea salt.

• 5

  Toast the oat mixture for 3 to 5 minutes, stirring constantly, until the seeds are fragrant and the oats are golden brown.

• 6

  In a glass or bowl, layer half of the Greek yogurt followed by half of the rhubarb compote and half of the toasted crumble.

• 7

  Repeat the layers with the remaining ingredients and serve immediately while the crumble is still crunchy.