Spiced Apple Porridge

Serves: 8
Easy
Time: 30 minutes

INGREDIENTS:

4 rhubarb stalks, cut into 4cm pieces
2 tablespoons brown sugar
2 cups rolled oats 
1 litre almond milk
¼ cup maple syrup
¼ cup sultanas 
¼ cup dried apple, finely chopped 
1 teaspoon ground cinnamon 
Pinch of salt
1 Granny Smith apple, julienned (matchsticks)

METHOD:

1. Preheat oven to 160°C (140°C fan-forced) and line a baking tray with baking paper. Place the rhubarb pieces on the baking tray and sprinkle with brown sugar. Bake for 20 minutes or until the rhubarb is tender. 

2. Meanwhile, combine the oats, milk, maple syrup, sultanas, dried apple, cinnamon and a pinch of salt in a medium saucepan. Cook over a low heat for 20 minutes or until the mixture thickens. Ensure you stir the porridge occasionally so that the oats don’t stick to the bottom.

3. Spoon the porridge into warm bowls and top with the roasted rhubarb and julienned apple.

Never consume rhubarb leaves…they’re poisonous*.
*this is not a joke