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.

www.manuskitchen.com

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.