Recipes
Spiced Rhubarb Strawberry Porridge
This warm and nourishing porridge combines the heartiness of oats and protein-rich quinoa with a beautifully spiced rhubarb-strawberry compote. The natural sweetness of maple syrup, a touch of cinnamon, and bright citrusy notes from vanilla create the perfect balance of flavors. Cozy, comforting, and packed with wholesome ingredients, this porridge is a delicious way to start the day.
Chef’s Tip
Ingredients
Porridge
- 2 cups gluten-free certified oats
- 2 cups sprouted quinoa
- 8 cups water
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Fruit topping
- 1 ¼ cup rhubarb (fresh or frozen, preferably organic)
- 1 cup strawberries (fresh or frozen, preferably organic)
- ½ cup maple syrup
- 4 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup almond milk
Directions
Porridge
- Add oats, quinoa, water, salt, and cinnamon to a rice cooker.
- Turn on the rice cooker and stir the mixture after 10 minutes.
- Check consistency at the 30-minute mark—it should be soft and creamy. Adjust cook time as needed.
Fruit Topping
- Cut the strawberries in half.
- In a medium pan over medium heat, add maple syrup, vanilla, and cinnamon.
- Add the fruit and stir.
- Once the maple syrup starts to bubble, reduce the heat and let simmer for about 5 minutes until fruit softens.
- To serve, spoon approximately 1¼ cups of cooked porridge into a bowl and top with the warm fruit mixture.
- Pour 2 ounces of almond milk over the porridge and enjoy.
Chef’s Tip
For a creamier texture, substitute half of the water with almond or coconut milk. Want an extra protein boost? Stir in a tablespoon of hemp seeds or a spoonful of nut butter before serving.
