This healthier take on porridge with stewed rhubarb is a sweet, simple breakfast for the winter months.
- 6 stalks rhubarb, chopped into 3cm pieces
- 1/4 cup maple syrup
- 1 tsp vanilla bean paste
- 1 + 1/2 cups rolled oats
- 1 + 1/2 cups milk – extra calcium boost!
Combine rhubarb, maple syrup, vanilla paste and 1 tablespoon cold water in a saucepan over medium heat. Stir and bring to the boil. Reduce heat to low. Simmer for 5 to 6 minutes or until rhubarb is cooked. Remove from heat.
Meanwhile, bring milk and 1 + 1/2 cups cold water to the boil in a saucepan over high heat. Stir in oats. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens. Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing).
Stir 3/4 rhubarb mixture through porridge. Spoon into bowls.
Top with remaining rhubarb mixture.