Rhubarb and ginger oat porridge
Creamy oat porridge topped with soft pink rhubarb stewed with fresh ginger and a little maple syrup.
- Time20 min
- LevelEasy
- Costabout £1.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 480kcal
- 83.7gcarbs
- 41.8gof which sugars
- 10.3gfat
- 1.5gsaturates
- 11.2gprotein
- 10.4gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rhubarb, maple syrup, ginger, orange zest and 2 tbsp water in a small pan. Cover and cook over a low heat for 8 to 10 minutes, until the rhubarb is soft but still holds its shape.
9 min - 2
While it cooks, put the oats, soya milk, water and salt in a medium pan. Bring to a gentle simmer over a medium heat.
- 3
Cook for 5 to 6 minutes, stirring often, until thick and creamy. Add a splash more water if you like it looser.
5 min 30 s - 4
Spoon the porridge into two bowls. Top with the warm rhubarb and its juices and scatter over the pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
