Vanilla Porridge with a Strawberry Rhubarb Compote

It has officially started – the berry season! Whoop whoop!

Let’s heat up the stove and celebrate!

This vanilla porridge with a strawberry rhubarb compote is perfect for it.

As you may already know, I’m a huge fan of any kind of porridge. Have you tried the cinnamon chocolate porridge? So delicious. Mmm.

But currently my heart beats for everything with berries. It can’t be a coincidence that rhubarb is in season at the same time as strawberries are. The slightly sour flavour of the rhubarb together with the sweet, fresh aroma of ripe strawberries is such a good combo.

It takes only 10 minutes to prepare this vanilla porridge with a strawberry rhubarb compote. You can ideally prepare both the porridge and the compote at the same time.

What I highly recommend is that you make twice the amount of compote. It lasts at least a week in the fridge and tastes great with vanilla ice cream, cake or pure as a snack.

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Vanilla Porridge with a Strawberry Rhubarb Compote

Vanilla porridge with a strawberry rhubarb compote | A feel-good breakfast that is made quickly, keeps full and satisfied until lunch and is so delicious!

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Rating: 5
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Keyword

Porridge

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings MetrischImperial

Ingredients

Vanilla Porridge

• 1,5 cups rolled oats
• 0,5 cup water
• 2 cups oat milk
• 1 tbsp maple syrup
• 1,5 tsp vanilla extract
• 1 pinch of salt

Strawberry Rhubarb Compote

• 250 g rhubarb
• 150 g strawberries
• 1 tbsp brown sugar
• 0,5 zest of 1 organic lemon
• 1/4 cup water

Keyword Porridge Prep Time 10 minutes Cook Time 10 minutes Servings servings MetrischImperial Ingredients Vanilla Porridge 1,5 cups rolled oats 0,5 cup water 2 cups oat milk 1 tbsp maple syrup 1,5 tsp vanilla extract 1 pinch of salt Strawberry Rhubarb Compote 250 g rhubarb 150 g strawberries 1 tbsp brown sugar 0,5 zest of 1 organic lemon 1/4 cup water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash the strawberries and rhubarb. Remove the green of the strawberries. Cut the rhubarb and strawberries into small pieces.
2. Put the fruits, sugar, lemon zest and water in a pot and bring to the boil. Set back to a low setting and simmer for a few minutes until the fruits are soft. If the compote is too thick, add a few tablespoons of water. Remove from the heat.
3. For the porridge, put all the ingredients in a saucepan and bring to the boil once. Leave to simmer at low heat for 8-10 minutes until the porridge has thickened. If necessary, add some oat milk.
4. Divide the porridge into bowls and top with the strawberry rhubarb compote. Enjoy warm.