Porridge made with fine-cut oats, wheat bran and plant-based milk served with a fruity, delicious compote with just a little tang. A healthy breakfast with a dessert-like twist.
Course
Breakfast
Category
Vegetarian
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2
Calories519kcal
AutorElle
Ingredients
For the strawberry-rhubarb compote:
1tablespoonunsalted butter(or vegan alternative)
100gstrawberries,roughly chopped
1medium stalk rhubarb,peeled and roughly chopped (ca 80 g)
1 1/2tablespoonsorganic beet sugar(or raw cane sugar)
1/2tablespoonarrowroot powder(optional, to thicken)
For the porridge:
500mlunsweetened rice-coconut drink(or other plant-based milk such as almond or soy)
150gfine-cut oats
2tablespoonswheat bran
Maple syrup or honey to sweeten(Optional)
To garnish (optional):
Strawberries,sliced thinly
Unsweetened coconut flakes
Method
Make the compote:
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:
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.
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.