breakfast:

orange and cinnamon porridge with baked rhubarb

Published 3rd September 2021

Porridge is a Winter staple. It warms you from the inside out, it’s filling, it’s hearty and it’s SO good for you..

This Winter, porridge has been our go-to breakfast more mornings than not. This Orange and Cinnamon Porridge with Baked Rhubarb is one of my favourites. Mark ate pretty much only porridge for the best part of 1-2 years, then about 12 months ago decided he didn't like it anymore, so switched to muesli and yoghurt. I’d been at him for months to try it again, especially when the rest of the family was eating it. Eventually he caved and realised he’d been missing out. He is now the biggest porridge lover in the family.

 
 
 
 

Now, I don’t really like the term superfood, but if I were to select a superfood, oats would be one. They are low GI, so they keep your blood sugars stable as well as keeping you full. They are a great source of soluble fibre, which helps to keep your gut healthy, drawing more water into the gastrointestinal tract and the beta glucans (sugars found in the cell wall of plants, including oats) can help to lower cholesterol. If you have the choice between quick oats and rolled oats, choose the rolled oats, nutritionally, they’re much better for you.

Many people love porridge as it is, but I do like to mix it up occasionally to keep it exciting. Quantity wise, I usually allocate about 1/3-1/2 cup (raw oats) per person as porridge it deceptively filling. I have used the chia seeds and LSA to give some extra protein, fibre and healthy omega 3 fats, and the cinnamon for some flavour. I find that by soaking the oats in boiling water, even just for 5 minutes, produces a much creamier porridge.

The rhubarb in the garden is growing exceptionally well at the moment, so we have stewed rhubarb on high rotation at the moment, but feel free to top with whatever fruit you like.

Enjoy xx

 
 
 
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Ingredients:

Serves 4-5

  • 2 cups rolled oats

  • 1 ½ cups boiling water

  • 2 ½ cups milk

  • 1 tbs chia seeds

  • 1 tbs LSA

  • ½ tsp ground cinnamon

  • 1 tbs honey

  • 2 tbs slivered almonds

Baked Rhubarb

  • 1 bunch of rhubarb, cut into 5cm pieces

  • 1 tsp vanilla extract

  • Finely grated zest and juice of 1 orange

  • ½ tsp ground cinnamon

Method:

  1. Preheat the oven to 160ºC and prepare a baking dish.

  2. Place rhubarb, vanilla, orange zest and juice and cinnamon into a bowl and mix to combine. Place into baking dish and into the oven. Bake for ~15 minutes or until the rhubarb is soft yet still holds its shape. Remove from the oven and allow to cool slightly.

  3. Place the oats into a small pot or saucepan and cover with boiling water. Allow to sit for at least 5 minutes – this makes the porridge nice and creamy.

  4. While the oats are soaking, heat a small frypan over medium heat, add the slivered almonds and toast until golden brown. Remove from heat and set aside.

  5. Add the milk, chia seeds, LSA, cinnamon and honey to the oats and place over medium heat. Heat, stirring regularly to prevent the porridge from sticking. The porridge with slowly thicken over about five minutes as the oats absorb the liquid. Continue cooking until desired thickness.

  6. Divide between bowls and top with roasted rhubarb and toasted almonds.