Our family loves porridge, and this is a yummy way to "pimp" your bowl. As well as being a great way to use up the end of a bag of Farmer Jo Pear + Pecan Granola!
Serves:2 + freezer stash
Prep time:25 minutes
Cooking time:15 minutes
1 ½ cup rolled oats
3 cups milk of your choice
¼ cup Farmer Jo Pear + Pecan Granola
Hot Pink Jam
1 bunch rhubarb, leaves removed and stems chopped into 2cm pieces
1 lemon, juiced
1 tablespoon honey
1 cup (125g punnet) fresh or frozen raspberries
1 tablespoon chia seeds
Place rhubarb, lemon, honey and 1 tablespoon of water into a medium saucepan and over medium heat. Simmer, covered, for 5 minutes until rhubarb has released liquid and the stems are very soft. Remove from the heat and mash in the raspberries. Then stir through the chia seeds, allowing to sit for 15 minutes, stirring regularly, until thickened.
Set aside ⅓ cup of jam for the porridge, then spoon any remaining jam into a large ice-cube tray and place into the freezer. Freeze up to 3 months. Each time you’d like to use some jam, defrost in the fridge overnight.
To make porridge, add rolled oats and milk to a medium saucepan. Place over low-medium heat and cook, stirring for 3-5 minutes until oats are soft and creamy.
Divide porridge between two bowls. Top with the Hot Pink Jam and sprinkle over the Farmer Jo Pear + Pecan Granola.
Notes / Tips:
A note on rhubarb:Rhubarb has a short season here in Australia from late-Summer to the end of Autumn. If you’re making this jam outside of this time, replace the rhubarb with 2 cups of strawberries or another 2 cups of raspberries.
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