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
1
servings5
minutes15
minutes20
minutesIngredients
- 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!