Have you forgotten the joy of eating a creamy, warm porridge for breakfast on a cold winters morning? Stop with the trendy quinoa porridge recipes and return to the traditional oat breakfast.
Ingredients
1 cup Lowan Wholegrain Quick Oats
1 cup (250ml) cold water
1 cup (250ml) cold skim or reduced fat milk
skim or reduced fat milk for serving
1/2 cup stewed rhubarb
2 teaspoons golden syrup
Method
Place oats and cold water in a saucepan. Stir and stand for 5 minutes.
Place saucepan over a medium heat, add the milk and stir occasionally until the porridge comes to the boil.
Reduce heat to low and constantly for 3-5 minutes.
Serve in heated bowls.
Stir half the golden syrup into the rhubarb.
Swirl rhubarb through individual serves of cooked porridge
Serve with skim or reduced fat and drizzle with the remaining golden syrup
Tips & Hints
If the rhubarb is too tart for your taste, add a little more golden syrup.
