When it's cold outside there's nothing better than a creamy bowl of perfect porridge. Combine it with a little rhubarb to hit your first serve of veggies for the day without even trying.


  • For the oats

  • ¾ cup rolled oats

  • ¾ cup full-cream milk, or substitute

  • pinch each of cinnamon, cardamom, and nutmeg

  • For the rhubarb

  • 2 stalks rhubarb, trimmed and chopped

  • zest and juice of ½ small orange

  • 1 tbs honey

  • ½ tsp vanilla extract

  • To serve

  • Large dollop plain Greek yoghurt

  • 1 tbs pistachios, crushed

  • 1 tsp of honey


  • 1.

    Add the rhubarb, orange juice, zest, honey, and vanilla in a small saucepan and bring to the boil over a medium heat. Lower to a simmer for 5-6 minutes or until the rhubarb is soft.

  • 2.

    In another saucepan, combine the oats, milk, and spices. Bring to the boil over a medium heat, then lower to a simmer and cook for 4-5 minutes or until done.

  • 3.

    Pour the oats into a bowl and top with rhubarb, pistachios, yoghurt, and a little extra honey.

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