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
Instructions
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!
Nutrition
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.