Chia Porridge With Maple-Roasted Rhubarb
Serves
4
Preparation
10
minutesCooking
20
minutesIngredients
1 1 bunch rhubarb, trimmed, washed and dried
2 Tbsp 2 maple syrup plus extra, to serve
1 ½ 1 ½ cups rolled oats
2 Tbsp 2 white chia seeds
2 ¹⁄³ cups 2 ¹⁄³ milk
1 cup 1 water
½ tsp ½ ground cinnamon
Greek-style yoghurt and roughly chopped almonds, to serve
Method
- Preheat oven to 180C fan-forced. Cut rhubarb stems into 6-7cm pieces. Place onto a roasting tray lined with baking paper. Drizzle with maple syrup and toss to coat. Roast for 8-10 minutes (depending on the thickness of the stems) or until just tender. Remove from oven and set aside to cool slightly.
- Make porridge by placing oats, chia, milk, water and cinnamon in a medium saucepan. Bring to boil, stirring occasionally, over medium heat. Reduce heat and simmer, stirring occasionally, for 4-5 minutes or until thick and creamy.
- Serve in bowls topped with yoghurt and roasted rhubarb, scatter with chopped almonds and drizzle with more maple syrup.
Notes
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