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Vanilla Porridge with Rhubarb (Vegan, Gluten & Sugar Free) From Front In A Bowl
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Vanilla Porridge with Rhubarb (Gluten & Sugar Free)

This is a creamy, delicious and easy porridge that is great to make both for breakfast or afternoon snack
Course Afternoon Snack, Breakfast
Cuisine All around
Keyword Easy, Gluten-Free, Sugar Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 bowl

Ingredients

For the oats

  • 1 dl Rolled oats
  • 1/2 dl Steel cut oats
  • 3 dl Water
  • 4-5 drops Stevia vanilla drops (or vanilla extract)
  • A pinch of Salt

For the topping

  • 1/2 stem Rhubarb cut into 2 cm sticks
  • 1 tbsp Fiber syrup, agave or honey
  • 2-3 tbsp Greek yogurt or quark
  • 3-4 tbsp Rhubarb compote (see note 1 for the recipe)
  • Plant based milk

Instructions

  • Make the rhubarb compote according to note 1.
  • Preheat the oven to 175 degrees Celsius.
  • Cut the rhubarb stalk and place on an oven safe baking pan. Drizzle with fiber syrup/honey/agave. Bake in the oven for 12-15 minutes, until soft and tender but not over baked.
  • Place all the ingredients for the porridge in a bowl and bring to a boil. Lower the heat and let it simmer under lid for 10-15 minutes on low heat. Stir occasionally and check if more water is needed.
  • Add the porridge to a bowl. Top with Greek yogurt/quark, rhubarb compote, rhubarb stems and milk.

Notes

Note 1 - This is the recipe for rhubarb compote that I used