Vegetarian

Cinnamon porridge with vanilla rhubarb compote is for Breakfast.

Cinnamon porridge with vanilla rhubarb compote takes 10 minutes to prepare.

Cinnamon porridge with vanilla rhubarb compote takes 15 minutes to cook.

Cinnamon porridge with vanilla rhubarb compote makes 4 servings.

The ingredients for Cinnamon porridge with vanilla rhubarb compote are:

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

Here is how you make Cinnamon porridge with vanilla rhubarb compote:

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 4Number of Servings: 4Recipe submitted by SparkPeople user DESTINYCHANG.

The nutritional information for Cinnamon porridge with vanilla rhubarb compote is:

• 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