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Cinnamon porridge with rhubarb recipe

Cinnamon porridge with rhubarb recipe

19 ratings

See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 277 calories / serving
  • Healthy


  • 150g (5oz) rolled oats
  • 750ml (1¼pt) semi-skimmed milk
  • 1tsp cinnamon
  • 4tsp soft brown sugar

For the compote

  • 400g (13oz) rhubarb, cut into 5cm (2in) pieces
  • 2tbsp caster sugar
  • 2tbsp orange juice
  • 1 vanilla pod, split

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    3g 13%
  • Sugars

    20g 22%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 47.2g Protein 11.5g Fibre 5.1g


  1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. To make the compote, put the rhubarb in a large shallow baking dish and sprinkle over the sugar and orange juice. Scrape the seeds out of the vanilla pod and add both seeds and pod to the fruit. Mix well so that the seeds are evenly distributed. Roast for 15 minutes until soft.
  2. In a large saucepan, bring the oats, milk and cinnamon to the boil, turn down to a simmer and cook for around 6 minutes. Alternatively, microwave for about 3 minutes on high.
  3. Divide the porridge between 4 bowls and top each one with a teaspoon of brown sugar and the warm rhubarb compote.

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