BREAKFAST POTS

Moreish, seasonal breakfast pots available daily at Four Boroughs (Norwood Junction & Crystal Palace) and via DOORSTEP DISHES weekly on Wednesdays.

Hosting an event or interested in stocking breakfast pots? Please do get in touch and start your day the ROOBARB’S way.

AUGUST FLAVOURS

01/08/26-31/08/26

  • A creamy strawberry oat base, with strawberry compote, baked British plum and crunchy peanut butter

  • My house bircher topped with baked British apple and a homemade blackberry compote, finished with seeds

JULY FLAVOURS

01/07/26-31/07/26

  • My house Bircher, with a raspberry base, topped with fresh British strawberries and cherries.

  • A creamy, almondy oat mix with baked nectarine, finished with toasted almonds.

JUNE FLAVOURS

01/06/26-30/06/26

  • A raspberry compote base, topped with my house Bircher packed with vanilla, finished with baked rhubarb and seeds.

  • A berry oat base made with blackberries, red currants and strawberries, topped with crunchy peanut butter, fresh British strawberries and toasted coconut flakes

MAY FLAVOURS

01/05/26-31/05/26

  • A creamy, raspberry laced oat mix, with a raspberry compote base finished with baked British rhubarb and seeds.

  • My house Bircher packed with juicy sultanas, vanilla and cinnamon, topped with cherries, almond butter and chopped almonds.

APRIL FLAVOURS

01/04/26-30/04/26

  • Baked apricots on top of an almond-infused oat base, finished with almond butter and chopped almonds.


  • My house bircher made with vanilla, creamy oat milk and juicy raisins, with a raspberry compote base, finished with baked British apples and toasted seeds

MARCH FLAVOURS

01/03/26-31/03/26

  • A creamy, berry-laced oat & chia base, topped with baked apple and smooth peanut butter, finished with toasted pumpkin seeds.

  • My creamy, vanilla-infused house Bircher packed with juicy sultanas, topped with baked British rhubarb and toasted seeds

FEBRUARY FLAVOURS

01/02/26-28/02/26

  • Baked British rhubarb on an almondy, creamy oat base, finished with smooth almond butter & toasted flaked almonds.

  • My creamy, vanilla-infused house Bircher packed with juicy sultanas, on top of a raspberry compote based and topped with baked apple and toasted seeds

JANUARY FLAVOURS

01/01/26-31/01/26

  • My house Bircher made with vanilla extract, cinnamon and grated apple; topped with slow-baked rhubarb and toasted mixed seeds.

  • A creamy, strawberry-laced oat & chia base, topped with baked apple and smooth peanut butter, finished with toasted pumpkin seeds.

DECEMBER FLAVOURS

01/12/25-31/12/25

  • Cinnamon spiced baked cox apple, on top of my house bircher made with grated apple, cinnamon and sultanas, finished with raspberry compote, peanut butter and baked apple.

  • A raspberry compote base, underneath a vanilla oat mix, topped with baked rhubarb and toasted pumpkin seeds.

NOVEMBER FLAVOURS

04/11/25-30/10/25

  • A strawberry compote base, underneath an almondy oat mix, topped with sliced russet apple, smooth almond butter, toasted flaked almonds & pumpkin seeds.

  • Cinnamon spiced baked cox apple, on top of my house bircher made with grated apple, cinnamon and sultanas, with a mixed berry base and finished with toasted coconut.

OCTOBER FLAVOURS

03/10/25-31/10/25

  • Slow-baked British plums and a healthy spoon of smooth almond butter, on top of almond infused oats and finished with toasted almonds. Kind of like a plum Bakewell.

  • My house Bircher made with a touch of vanilla and creamy oat milk on top of a tart berry compote base, finished with baked cinnamon pear and pumpkin seeds.

SEPTEMBER FLAVOURS

01/09/25-19/09/25

  • My house Bircher base made with creamy oat milk, topped with slow roasted nectarine, homemade raspberry compote, smooth almond butter and toasted flaked almonds.

  • A mixed berry oat base made with blackberries, red and black currants and oat milk, topped with fresh strawberries, smooth peanut butter and toasted pumpkin seeds.

AUGUST FLAVOURS

01/08/25-31/08/25

  • An almondy oat base make with creamy oat milk, topped with roasted British plums, a healthy spoonful of almond butter and sprinkling of toasted almond flakes.

  • My classic bircher base with grated apple, raisins and cinnamon, this month topped with fresh British strawberries, a homemade blackberry compote, smooth peanut butter and toasted seeds.

JULY FLAVOURS

01/07/25-30/07/25

  • Roasted sweet peaches on a creamy coconut, chia and oat base, topped with toasted coconut

  • Sweet raspberry compote, fresh British strawberries and smooth peanut butter on the ROOBARB’S house Bircher finished with toasted seeds

JUNE FLAVOURS

01/06/25-31/06/25

  • My classic bircher with grated apple, raisins and vanilla, this month topped with baked nectarine, almond butter and toasted almonds and pumpkin seeds.

  • A berry oat base made with a blackberry, blackcurrant and strawberry blend, topped with fresh British strawberries, peanut butter and toasted coconut.

MAY FLAVOURS

01/05/25-31/05/25

  • My classic bircher with grated apple, raisins and cinnamon, but this time topped with baked rhubarb and toasted pumpkin seeds and desiccated coconut. Completely nut free too.

  • An almondy oat base made with creamy oat milk, topped with sweetened stewed cherries, blackberries and blackcurrants; a healthy spoonful of almond butter and finished with toasted almond flakes.

APRIL FLAVOURS

01/04/25-31/04/25

  • Creamy overnight oats made from oats, stewed rhubarb, vanilla and oat milk. On top of a strawberry compote, finished with baked rhubarb, toasted buckwheat and almond flakes.

  • A bircher base with grated apple, juicy sultanas, oats and creamy oat milk. Topped with sliced baked apple, raspberry compote, smooth peanut butter and toasted bits.

MARCH FLAVOURS

01/03/25-31/03/25

  • A grated pear, oat and cinnamon base mixed with oat milk and a touch of maple syrup. Topped with baked pear, blackberries and homemade mixed nut butter with almond, peanuts and cashews. Topped with toasted seeds and coconut.

  • A blend of chia, oats and grated apple soaked in oat milk and vanilla extract. Sweetened with maple syrup and topped with slow cooked Yorkshire rhubarb, then sprinkled with toasted almonds and desiccated coconut.