Spring Porridge with Strawberries and Rhubarb Compote

Ingredients for the compote

• 1 ½ cups rhubarb, chopped
• 1 cup strawberries, chopped
• 2 tbsp honey or maple syrup
• A little vanilla extract
• Splash of water

For the porridge

• 1 cup freshly rolled oats
• 1 ¼ cups milk or plant-based milk
• 1 pinch salt
• Optional: 1 tsp freshly ground flaxseed

Preparation

Cook the rhubarb with a splash of water, vanilla, and sweetener until soft. Add the strawberries near the end so they keep their color and fresh flavor.

For the porridge, bring the oats, milk, and salt to a gentle simmer. Cook for a few minutes until creamy. Serve with the warm strawberry rhubarb compote on top.

A simple, nourishing breakfast for cool spring mornings.