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Vanilla coconut porridge with rhubarb

Serves   4
Prep time: 15 mins
Cooking time: 10-15

Plain porridge is a thing of the past, so say hello to our vanilla and coconut porridge with gorgeous blush-toned rhubarb. This variation puts a deliciously luxurious twist on the classic breakfast go-to, whilst remaining an affordable and filling option for any day of the week.

Vanilla porridge with rhubarb

Ingredients

Method

Ingredients

  • 400g fresh rhubarb, trimmed roughly chopped
  • ⅓ cup + 1 Tbsp caster or coconut sugar 
  • 2 tsp + 1 tsp vanilla extract or essence
  • 2 cups Pams rolled oats or porridge cereal
  • 400ml Pams coconut milk 
  • 400ml water 
  • ¼ cup desiccated coconut or coconut flakes, toasted

Method

 

 

  1. To make the rhubarb compote, combine the rhubarb and ⅓ cup sugar in a saucepan. Stir to combine, then leave to sit for 10 minutes or until some liquid releases from the rhubarb. 
  2. Place the saucepan over high heat and bring to a boil, stirring occasionally. Once boiling, lower the heat to a simmer and add 2 tsp vanilla. Cook for 5-7 minutes or until the rhubarb has almost broken down. Set aside. 
  3. To make the porridge, combine the oats, coconut milk, remaining sugar and vanilla with 400ml of water and a pinch of salt. Place over low heat, and cook while stirring for 4-5 minutes or until the porridge is thick and creamy. 
  4. Divide the porridge amongst four bowls, then top with rhubarb compote. Finish with a sprinkle of toasted coconut, and serve immediately. 

Skill level: easy

Chef’s tip:

Double the rhubarb compote recipe and prepare ahead of time, to make mornings a little more stress-free. Simply warm in the microwave when needed or spoon directly over your porridge!