Vanilla Porridge with Rhubarb & Cinnamon Apples
1 cup organic oats
500ml Bonsoy soy milk (or milk of choice, I use Bonsoy because it's creamy, made from whole soy beans and free from additives)
1/2 cup pecans
4 stalks of Rhubarb, diced
4-6 Strawberries, sliced
4 granny smith apples, diced
1-2 dessert spoons of coconut sugar
1/2 tsp Vanilla bean powder
1/2 tsp Cinnamon
A pinch of Pink Himalayan salt
It goes like this...
Soak the oats in half the milk overnight.
Toast the pecans in a hot oven for 8-10 minutes.
Stew the rhubarb with the strawberries and coconut sugar (add to taste) and a dash of water to stop it sticking to the pan, on low heat for about 10 minutes until completely soft and cooked through.
Stew the apples on on low heat and a dash of water until soft, I like mine to be mush basically. Stir in cinnamon just before removing from heat.
Heat the oats in a saucepan with the left over milk, vanilla bean and salt until heated through and almost all the milk has evaporated or until you reach your desired consistency. Usually only takes about 5 minutes (this is way I soak them)
Place oats into bowls, top with apple, rhubarb, pecans, a dash more milk and a generous pouring of maple syrup.
Enjoy immediately, preferably as breakfast in bed.
You likely will have left over apple and rhubarb to use another morning, or double your batch to keep on hand in the fridge so you don't have to go through the whole palava every day! To make the oats is super quick on their own!
For something a little more fancy...
This looks amazing from @gatherandfeast
Vanilla porridge with baked nectarines, fresh figs, fresh berries, goji berries, freeze dried strawberries, rose petals & pure maple.
Or try getting some veggies in with this from @mynewroots
Amaranth, cinnamon, coconut and pumpkin.