Coconut milk porridge

A winter warmer winner for those chilly mornings. 

  • 1 cup rolled oats
  • 1 cup coconut milk
  • 1 1⁄2 cups water
  • 1⁄2 vanilla bean
  • pinch sea salt
  • maple syrup, to serve toasted
  • almonds and coconut to garnish
  • 1⁄2 vanilla pod
  • 1 bunch rhubarb, trimmed and cut into 5cm pieces

  • 1 tbs water 
  • 4 tbs maple syrup

  1. Place chopped rhubarb in a saucepan with the maple syrup and vanilla. Bring to the boil then turn down the heat and simmer gently until the rhubarb has softened but keeps its shape.
  2. Place oats, water, vanilla, salt and half of the coconut milk in a saucepan, bring to the boil.
  3. Simmer gently for 3-5 minutes until the oats are cooked through.
  4. Take off the heat and stir through remaining coconut milk. 
  5. Serve with rhubarb, extra maple syrup, toasted almonds and coconut.