Rhubarb Maple Porridge

I do love porridge. It's so warming, so filling, so delicious. I look forward to the winter months and frequent porridge. Happily I've got my 10 year old hooked on porridge too. It took a bit of work when he was younger but now he sees it as a definite treat.

I know some people eat it year round, but I just can't do that. For many years I didn't experiment with my porridge too much. I tinkered with the grains a bit, and occasionally made a dried fruit compote to put on top.  I just love Bill Granger's Banana Porridge- it's magic, but I usually only make it once or twice a year. I generally made standard porridge with brown sugar and milk on top. But now I'm branching out, and becoming more adventurous in my old age. One day I just happened to have some of my famous Baked Rhubarb in the fridge. I'm sure this is how most new recipes are made- you're making something, look around, see another ingredient, and think "why not?".

Porridge is a low GI superfood. Porridge made from traditional rolled oats has a GI of 42. But you need to be wary of the packs of instant porridge- the GI soars to 82. There are many other health benefits to porridge too- lots of fibre, good for intestinal health, it's rich in beta-glucan which is a soluble fibre that helps lower cholesterol re-absorption.

Porridge is so quick and simple to make. You can even pop it on the stove on a low heat, get in the shower and it's ready when you get out, perfect for a getting ready for work breakfast- there is no need to use the instant packets, which never taste as good anyway. This is my current favourite porridge incarnation.

Rhubarb Maple Porridge

1/2 cup oats per person
1 cup water per person (sometimes I put in a splodge more, if you like it thicker or thinner then adjust the fluid)
Baked rhubarb, warmed or your favourite topping
A drizzle of Canadian maple syrup
Milk of your choice to top

Add oats and water to a small non-stick pan. Stir. Put over a low heat (if you want to go have your shower), or a medium heat if you can give it any attention. Stir as frequently as your showering plans allow.

When done to your desired consistency, tip porridge into a bowl, added warmed baked rhubarb, a drizzle of Canadian maple syrup and some milk.

Porridge doesn't photograph all that well, I'm happy to admit, but it does taste delicious

Notes
I currently use either soy or goat milk usually, the goat milk doesn't go well with the rhubarb