Baked Breakfast Oats with Stone Fruit and Rhubarb

Ingredients

• 1 1/2 cups (135g) rolled oats
• 1/2 cup (40g) desiccated coconut
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch sea salt
• 1/4 cup (90g) pure maple syrup
• 1 teaspoon pure vanilla extract
• 3 cups (750ml) kefir milk
• 2 stems rhubarb (125g), cut into 4cm lengths
• 3 medium plums (350g), halved
• 2 medium nectarines or peaches (340g), cut into thick wedges
• 2 tablespoons coconut sugar
• edible flowers, to serve (optional)