This porridge with strawberry-rhubarb compote is the perfect way to use up extra rhubarb. Made with oats, wheat bran and coconut rice drink, this porridge recipe is creamy, warming and absolutely delicious, with the fruit compote taking it to the next level.
This feel good breakfast served with a fruity, tangy, delicious compote is quick and easy to make, keeps you feeling full and satisfied. It’s simply the best way to start the day.
What is compote?
Compote is a simple sauce made from pieces of fresh fruit (or frozen) and a little sugar that is cooked briefly on the stove. It somewhat resembles jam, but is a little more like a sauce with bits of fruit. In this version, the compote is made with some savoury elements, such as a little butter, rice wine vinegar and squeeze of lemon. The result is an absolutely deliciously sweet-tart sauce that is so enjoyable with a hot bowl of breakfast porridge.
Wheat bran adds an extra boost of nutrition
Wheat bran is a great way to add more fibre to your diet; around 45 grams per 100 gram, which is considerably more that oatmeal which has about 10 grams.. It is also a concentrated source of insoluble fibre (more than 90 percent), which is what helps support healthy bowel function, regularity and elimination of waste. Oats on the other hand are rich in soluble fibre which is keeps us feeling satisfied and is good for our overall gut health (microbiome), lowering inflammation and aiding digestion. This porridge recipe is made types of fibre, giving us an extra boost of nutrition as it is full of minerals, vitamins (B6, thiamine, folate and vitamin E) and antioxidants. Good stuff for something that tastes so great!
How to adapt this recipe for porridge with strawberry-rhubarb
Oatmeal is one of the most versatile types of warm breakfasts. You can use your favourite type of whole grain flakes, a mixture of them or add other elements to your basic porridge recipe. It can be made with plant-based milk, dairy or even water. Elements such as a spoonful of chia seeds or flaxseeds. Or bran as I do in this oatmeal recipe. You can also add a extra bit of protein by stirring in an egg at the end of the cooking time (you’ll never even taste it!). Or you can add a little extra natural sweetness by stirring in some mashed banana.
As for the toppings, the options are also plenty. Any type of fruit compote works well, as does fresh fruit. Try topping to with some crunchy nuts, hemp seeds or even cacao nibs. Or how about a spoonful of granola? Also a spoonful of greek yoghurt or coconut yoghurt is a welcome addition. Especially if you are serving it with a topping like this warm strawberry-rhubarb compote. Another favourite are warmed up frozen blueberries.
Looking for more porridge recipes?
Then try one of these favourites:
Or try one of my granola recipes.
- Crunchy Barley Granola with Almonds and Dark Chocolate
- Honey-Puffed Rice Granola with Cardamom
- Nutty Coconut Granola (+ Parfait Recipe)
Porridge with Strawberry-Rhubarb Compote
Ingredients
For the strawberry-rhubarb compote:
- 1 tablespoon unsalted butter (or vegan alternative)
- 100 g strawberries, roughly chopped
- 1 medium stalk rhubarb, peeled and roughly chopped (ca 80 g)
- 1 1/2 tablespoons organic beet sugar (or raw cane sugar)
- 1/2 t tablespoon unseasoned rice wine vinegar (Japanese)
- 1/4 teaspoon freshly squeezed lemon juice
- 1 pinch sea salt
- 1/2 tablespoon arrowroot powder (optional, to thicken)
For the porridge:
- 500 ml unsweetened rice-coconut drink (or other plant-based milk such as almond or soy)
- 150 g fine-cut oats
- 2 tablespoons wheat bran
- Maple syrup or honey to sweeten (Optional)
To garnish (optional):
- Strawberries, sliced thinly
- Unsweetened coconut flakes
Method
Make the compote:
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Melt the butter in a medium saucepan over medium heat. Add the strawberries and rhubarb and cook until softened (6 minutes). Stir in the sugar, vinegar, lemon juice, salt and starch (if using); cook for 2-3 minutes more. Remove from heat.
Make the porridge:
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In a small saucepan, add the plant-based milk and oats and bring to a simmer over medium-high heat. Reduce the heat to medium to medium-low, stir in the wheat bran and cook, stirring occasionally, for 5 minutes, or until it reaches your desired consistency. If necessary, add a little more liquid in between. If desired, add a little sweetener of choice.
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Divide the porridge between two bowls. Spoon the compote over the prepared oatmeal; top with additional strawberry slices and a sprinkle of coconut flakes, if desired. Serve and enjoy!
Notes
- Rather than fine-cut oats I like to use an organic muesli mix (Bauckhof Bio Basis-Müzli "Das zarte Kilo"- unpaid mention) which is made with whole grains such as fine cut oats, barley flakes, spelt flakes, flaxseed, sesame seeds and sunflower seeds. It’s a delicious alternative to standard oats and offers additional nutrients.
- To make this recipe vegan, simply swap out the butter for a plant-based alternative such as vegan butter, margarine or coconut oil.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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