Ingredients
1 tsp Vanilla Extract
Chelsea Easy Pour Golden Syrup (to serve)
90ml Coconut Cream (to serve)
1/4 tsp Salt
1/4 tsp Ground Cinnamon
1 tbsp Chelsea Caster Sugar
375ml The Alternative Dairy Co Barista Coconut Milk
625ml Boiling Water
145g Steel Cut Oats
1 tbsp Coconut Oil
1 tsp Coconut Oil
2 tbsp Boiling Water
2 tbsp Chelsea Caster Sugar
1 Cinnamon Stick
250g Rhubarb Pieces
1/4 tsp Ground Cinnamon
1 1/2 tsp Chelsea Caster Sugar
1/4 Cup Coconut Flakes
35g Almonds (Roughly Chopped)
Method
Crunchy Topping
1. Melt coconut oil in a small frying pan on medium-high. Add almonds and cook, stirring, for 1 minute. Stir in coconut flakes, sugar and cinnamon. Cook until browned
and crispy (2-3 minutes). Remove from heat and leave to cool completely.
Roasted Rhubarb
1. Preheat oven to 180ºC bake. Slice rhubarb into 6-7cm lengths and place in a roasting dish with the cinnamon stick.
2. Whisk sugar, water and vanilla together. Pour over rhubarb and gently toss to combine. Bake for 10-15 minutes, until tender.
Porridge
1. Melt coconut oil in a large frying pan on medium-high. Add oats and cook, stirring occasionally, until fragrant and lightly toasted. Remove from heat.
5. Place boiling water and coconut milk in a large saucepan on high. Bring to a simmer.
Add toasted oats and reduce heat to medium-low (or a gentle simmer). Stir in sugar, cinnamon and salt. Simmer for 20 minutes, stirring occasionally, until most of the liquid is absorbed and mixture is thick and creamy.
6. Spoon into serving bowls and top with roasted rhubarb. Drizzle with coconut cream and golden syrup. Top with crunchy almonds and coconut flakes.
TIP: Porridge made with steel cut oats reheats reasonably well on the stove or in the microwave. Add more of The Alternative Dairy Co Barista Coconut Milk as needed
to return to the original porridge consistency.
Recipe can be scaled up as needed.