Porridge does not get any better than this! It's sweet, wholesome, and combined with the fruit is a nutrient powerhouse. I've used rhubarb in this recipe but it also works well with sliced pears, apples, blueberries or just about any fruit that is in season.
1 cup cooked rhubarb
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon chia seeds
1 - 2 tablespoons brown or raw sugar (as per your preferred level of sweetness)
200ml milk of your choice
1 teaspoon vanilla extract
Preheat the oven to 180 degrees.
Mix together the dry ingredients.
Briefly whisk the egg, milk, water and vanilla.
Line the bottom of your oven dish with the rhubarb.
Top with the oat mix then pour the liquid mix over the top.
You can make this in one larger dish, or four smaller individual dishes or ramekins.
Bake in the oven for twenty minutes until the top is golden brown.
Serve with natural yogurt, a drizzle of honey, and some chopped nuts for texture and protein.