Oat Porridge with Rhubarb, Kale & Cardamom | Recipe

In spring, rhubarb is the first edible plant that we can harvest in Iceland, so it is always really exciting to use. When not in season I use fruit such as apples or berries. When there is not much time in the morning, this nutritious porridge is an excellent breakfast because it’s quick. Adding kale also makes the porridge very filling. If you like your porridge runnier, then add ½–1 cup (120–250 ml) more water.

Ingredients

• 1 tablespoon olive oil
• 1 stalk rhubarb, thinly sliced
• 25g or small handful of kale leaves, stems (stalks) removed 
• and leaves chopped
• 1 cup (100g) rolled oats
• 1 tablespoon chia seeds
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cinnamon
• pinch of sea salt
• ¼ cup (60 ml) oat milk (page 22), lightly frothed, to serve

For the toppings:

• 1 capsule of vegan probiotics (50–100 billion each capsule) 
• or acidophilus supplements
• black sesame seeds
• toasted sunflower seeds
• toasted hazelnuts, skins removed
• finely grated lemon zest
• blackcurrant jam

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 7 minutes

Method

Heat a large saucepan over medium heat. When warm, add the oil and warm for 1-2 minutes. Add the rhubarb and kale and cook for 2 minutes, stirring frequently. Add the remaining ingredients for the porridge, except the oat milk, to the pan with 2 cups (475 ml) water and cook over medium heat for 2-3 minutes. Stir constantly to prevent it becoming too thick and congealed. Serve the porridge in bowls, pour over the frothed oat milk, and add the probiotics (open the capsules and pour the powder over the porridge). Garnish with the remaining toppings.