May-vember?? Yes, it’s still very rainy here in Ireland so this creamy warming porridge is the perfect start to the day. Rhubarb and apple are a delicious combination at this time of the year.
Porridge is such a healthy breakfast option and it’s guaranteed to keep the hunger at bay for a few hours. Great if you have a busy day ahead or are heading out for a hike or other form of movement.
Don’t omit the maple syrup, rhubarb needs a bit of sweetening or else it’s too tangy. You can replace apple juice with orange juice if that’s what you have.
SERVES 2
INGREDIENTS
- 1 cup jumbo oats
- 1 1/2 cups milk (almond milk is lovely here, but use whichever milk you prefer)
- 1/2 cup apple juice
- 2 rhubarb sticks
- 1/2 tbsp cinnamon
- Pinch of salt
- 1 tbsp maple syrup
- Flaked almonds
- Chopped pistacchios
METHOD
- Wash and cut the rhubarb into regular pieces of app. 1 cm.
- Add to a medium saucepan together with the oats, milk. apple juice, cinnamon and salt. Bring to a boil then reduce heat, cover with a lid and let it simmer for about 8-10 minutes until the oats and rhubarb have softened.
- During this time, lightly toast the flaked almonds. It’s worth toasting a bigger batch here and storing whatever you don’t need in a jar.
- Stir the maple syrup into the rhubarb oats.
- Serve in bowls and top with flaked almonds and some crushed pistacchios.
Recipe created exclusively for The Good Glow by The Nourished Bowl. We hope you enjoy this recipe. Please tag us @thegoodglow.ie and @thenourishedbowl if you try it!
