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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.1
  • Total Fat: 5.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 84.6 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.7 g

View full nutritional breakdown of Cinnamon porridge with vanilla rhubarb compote calories by ingredient
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Cinnamon porridge with vanilla rhubarb compote

Submitted by: DESTINYCHANG

Introduction

Spring/summer breakfast treat, great for home or a camping break..mmm Spring/summer breakfast treat, great for home or a camping break..mmm
Number of Servings: 4

Ingredients

    150g rolled oats
    750ml semi skimmed milk (or half water half milk for a healthier brekkie)
    1 tsp cinnamon
    2 tsp soft brown sugar
    400g rhubarb cut into 2in pieces
    2 tbsp caster sugar
    2 tbsp orange juice
    1 vanilla pod, split

Directions

To make the compote, put the rhubarb in a pan with the sugar, orange juice and vanilla pod and cook until softened (about 10 mins)
Meanwhile in a large saucepanbring the oats, milk (or mailk mix) and cinnamon to the boil, reduce to a simmer and cook for around 6 minutes.
Divide porridge between 4 bowls and top each with 1/2 tsp of brown sugar and the rhubarb compote.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DESTINYCHANG.






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