Chia Porridge With Maple-Roasted Rhubarb

For an energy-sustaining start to a cold day, you can’t go past a nourishing chia porridge with sweet roasted rhubarb
By Annette Forrest
Photography Louise Lister • Styling Annette Forrest • Photo Chef Lara Reynolds
Chia Porridge With Maple-Roasted Rhubarb

Chia Porridge With Maple-Roasted Rhubarb

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  • 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


  • 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.


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Market tips...

  • Porridge thickens on standing, so add a little extra milk if necessary.
  • Select rhubarb with firm, ruby-red stems and ensure you discard the leaves as they are poisonous if eaten.
  • Other great breakfast toppers include coconut, dates, berries, passionfruit, apple, pear, nuts and nut butters.

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