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.