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Rhubarb, oat and chia porridge

  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Diet: Vegan



For the stewed fruit (pictured)

1 bunch rhubarb, trimmed and roughly chopped
4 prunes, pitted, roughly chopped
¼ cup cold water
2 teaspoons dark brown sugar
2 vanilla beans, sliced lengthways or ½ teaspoon vanilla powder or essence
¼ orange, zest or peel, roughly sliced, juice
1 tablespoon mixed dried fruit – currants, sultanas
¼ teaspoon cinnamon

For the porridge

1.5 cups rolled oats
2 tablespoons chia seeds
1.5 cups milk – cows, nut, oat, rice, coconut or water
1 teaspoon dark brown sugar
Pinch salt



  1. Combine rhubarb, prunes, cold water, dark brown sugar, vanilla, orange, dried fruit and cinnamon in a saucepan. Bring to the boil, reduce heat to low and simmer for 10 – 15 minutes or until rhubarb is tender. Allow to cool slightly before using. Discard vanilla beans and thyme, if using.


  1. In another sauce, add oats, chia and milk of your choice together with dark brown sugar and a pinch of salt. Heat to medium high and cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens enough to coat the back of a wooden spoon.


  1. Remove from heat, cover and stand for 5 minutes to continue. Portion into bowls, stir in the stewed rhubarb or simply serve on top or alongside.


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Plant Based

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