rhubarb porridge with seeds, buckwheat & beetroot mylk

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by cooking your oats on the stove. You can either use mylk or water. Add the rest of the ingredients for the porridge. Stir well and add more liquid if necessary.

Step 2

To make the poached rhubarb, trim and cut the rhubarb stalks into 4 cm length pieces. Add the pieces to a stove pot with a splash of water and one teaspoon of sweetener of choice. Place the stove pot on a medium-high heat and bring to the boil. Simmer for 12 to 15 minutes, stirring occasionally, until soft and syrupy.

Step 3

Add the desired amount of porridge to a bowl.

Step 4

To make the beetroot mylk, you simple blend together 1 cup of plant-based milk and 1 teaspoon of beetroot powder.

Step 5

Put the poached rhubarb on top of the porridge and drizzle over the beetroot mylk.

Step 6

Tip : You can add extra seeds, buckwheat, yoghurt or fruit on top.