June 19, 2017

This warming porridge breakfast recipe uses our Gluten Free Blend muesli and is topped with rhubarb baked with coconut sugar and a dash of balsamic vinegar. Here’s the recipe

This recipe serves 1 and can easily be doubled or tripled as required.

Ingredients and Method:

 For the Porridge:

1 portion spoon1 Te Atatu Toasted Gluten Free Blend Muesli

2 tablespoons of quinoa or rice flakes (or you can use GF oats)

½  cup milk or water

Method: Mix all together in a small pot (or bowl if microwaving) and leave to soak overnight

In the morning, cook on the stoves top until it has thickened and is bubbling – approximately 2 minutes, stir it while it is cooking so it does not stick.

For the microwave – microwave for 1 minute, remove and stir microwave for a further 1 or 2 x 30 second bursts to cook, stirring between each burst.

For the baked Rhubarb:

3 stalks (250g approx)

1 portion spoon coconut sugar

1 tablespoon balsamic vinegar

Wash and cut up the rhubarb and place on a baking tray sprinkle sugar and balsamic vinegar over and bake at 1800C for 30 minutes until tender

To assemble – put the porridge into a bowl, top with yoghurt and rhubarb and drizzle over the rhubarb cooking juices – enjoy!!

1The portion spoon is 1/3 cup – these come free with your first online muesli order, to help you know how much cereal to have.

Our Gluten Free Muesli blend gets rave reviews – it’s like no other. Made only with nutritional ingredients – seeds, grains and lentils and sweetened with Hawkes Bay apple and Waikato honey. It is one delicious and nutritious combination!

Find out more about it here.

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