Rhubarb Custard Porridge

I’m not kidding when I say I go to bed thinking about what I’m going to make for breakfast.

This one exceeded my own expectations. Maybe I didn’t realise I was craving sweet last night, because this tasted like dessert for breakfast.

Serves 1 | V DF RSF
Ingredients:
1/3 cup rolled oats
1/3 cup five-grain oats
1 cup oat milk
1 cup water
1/2 tsp vanilla bean extract
Sea salt pinch

Roasted Rhubarb:
1 stick rhubarb
1 tbsp orange juice
2 tsp coconut sugar

Toppings:
Coconut yoghurt
Coconut sugar
Cashew butter
Granola
Sesame seeds

Method:⁣
1. Preheat oven to 180°C
2. In a small bowl mix the orange juice and coconut sugar
3. Slice up rhubarb add to a baking tray and pour on the mixture
4. Roast in the oven for 5-10 min and place aside
5. Add all the porridge ingredients together in a pot
6. Cook for a min of 15 mins
7. Test the oats, wait until they are soft, when the oats are just starting to form again, serve into a bowl
8. Add on toppings and enjoy!

Rhubarb Custard Porridge

Servings

1

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• Porridge

• 1/3 cup rolled oats

• 1/3 cup five grain oats

• 1 cup oat milk

• 1 cup water

• 1/2 tsp vanilla bean extract

• Sea salt pinch

• Roasted Rhubarb

• 1 stick rhubarb

• 1 tbsp orange juice

• 2 tsp coconut sugar

• Toppings

• Coconut yoghurt

• Coconut sugar

• Cashew butter

• Granola

• Sesame seeds

Directions

• Preheat oven to 180°C
• In a small bowl mix the orange juice and coconut sugar
• Slice up rhubarb add to a baking tray and pour on the mixture
• Roast in the oven for 5-10 min and place aside
• Add all the porridge ingredients together in a pot
• Cook for a min of 15 mins
• Test the oats, wait until they are soft, when the oats are just starting to form again, serve into a bowl
• Add on toppings and enjoy!