Nothing beats porridge for breakfast. When I was a swimmer I’d always have porridge pre swim meets as they kept me full for so long! My mum would always top it with rhubarb and apple compote, yogurt and maple syrup. Which is still to this day my favourite porridge flavour.
We’ve had a rhubarb plant in our garden for as long as I can remember so it’s a winter staple in our house. I also love adding it to crumbles (it’s on my to do list to make a crumble recipe for the blog.) Rhubarb is usually quite tangy which is why I love cooking it with apples or pears to bring out that sweet flavour.
I probably make oats more than three days a week. I think because you can add so many different toppings and flavours. This is my quick, easy, go too recipe. Let me know if you want any specific flavoured porridge recipes because I’ve probably made it before (trust me I’ve tried all the porridge flavours.)
I like to add chia seeds and flax meal as it creates an amazing consistency as well as it adding extra nutrients to the meal. I’ve actually been obsessed with this brand lately called 13 seed that make organic hemp porridge.
1/2 cup rolled oats
1 tsp flax meal
1 tbsp chia seeds
1 tbsp shredded coconut
1 tsp cinnamon
1 cup water
1/2 cup plant milk
For the Compote
2 rhubarb stalks
Place the oats with the water on the stove and begin to cook
Add chia seeds, flax meal, cinnamon, coconut and slowly add the plant based milk as it begins to thicken.
To make the compote roughly chop the apple and rhubarb and add to a pot on low heat with 1/4 cup of water. Put the lid on the pot and leave until soft. (should only take 5 minutes)
Have fun and enjoy