About this recipe:Porridge oats, rhubarb, cinnamon, chia seeds, flaxseeds, honey and coconut oil combine to make a hearty breakfast dish.
1 pinch salt, or more to taste
30g diced rhubarb
1/2 teaspoon ground cinnamon
2 tablespoons milled flaxseeds
1 tablespoon honey
1 tablespoon coconut oil
1 tablespoon chia seeds
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Method Prep:5min › Cook:10min › Ready in:15min
Combine water, salt and rhubarb in a saucepan; bring to the boil. Add oats and cinnamon. Reduce heat to low; cover and cook, stirring occasionally, 5 to 8 minutes. Remove from heat; stir in flaxseed, honey, coconut oil and chia seeds.
You don't want all of the water absorbed when cooking the porridge. The flaxseed and chia seeds will absorb a little when they are added at the end.