Chocolate-Almond-Rhubarb Porridge
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 20 mins |
| Total Time | 22 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 ml water
- 400 ml milk
- 250 g oat flakes, crunchy
- 3 tablespoon, heaped glucose
- 2 tablespoon baking cocoa
- 1 tablespoon almonds, chopped
- 1 pinch (s) salt
- rhubarb (compote)
Print Recipe
Pin Recipe Instructions
- Put the milk and water in a saucepan and heat. Meanwhile, stir in cocoa, salt and grape sugar and bring to the boil. When the mix boils, add the oat flakes, about 2/3 of the amount is sufficient for fine oat flakes and simmer while stirring. Simmer the porridge until the desired consistency is achieved.
- Instead of almonds, you can also use coconut flakes. To serve, decorate with homemade rhubarb compot.
- Since many sweeteners are poorly tolerated, as with my husband, who is himself fructose intolerant, we have glucose for sweetening. You can also use commercial sweeteners.
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