I used to have the same thing for breakfast every morning and it never bothered me, now I find myself experimenting every couple of days with something. This recipe has to be one of my latest favourites.

  • Vegan
  • Refined sugar free
  • Clean eating
  • Easy to make

Ingredients

For the crumble topping

  • 10g flaked almonds
  • 10g linseeds
  • 50g ground hazelnuts
  • 40g crushed, mixed nuts
  • 10g pumpkin seeds
  • 10g desiccated coconut
  • 15g sunflower seeds
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syurp

For the Porridge

  • 650g stewed rhubarb
  • 100g sultanas
  • 250g oats

Method

Serves 6

  1. Start by stewing the rhubarb, you will need around 600g of rhubarb and 100ml water, stew until soft. Now add the oats, sultanas and maple syrup and allow to cool overnight in a shallow ovenproof dish.
  2. Prepare the crumble mix the night before so it is easy to assemble in the morning. All you need to do is place all of the crumble ingredients into a bowl and stir well.
  3. When you are ready to cook: Preheat the oven to 200C
  4. Place the crumble topping on top of the rhubarb and oat mix and spread it around evenly. Put it in the oven for 20-25minutes until golden brown on top and serve either alone or with a little yogurt.
  5. If you have leftovers then this keeps well in the fridge, and incidently tastes great cold too!