Cinnamon Almonds Porridge With Rhubarb

Cinnamon Almonds Porridge


200ml whole milk
5 tablespoons oats
1-2 teaspoons honey
10 CHIKA'S Cinnamon Almonds
½ teaspoon cinnamon (for dusting)


Add milk to a small saucepan.
2. Add oats and boil over medium heat until it thickens, occasionally stirring.
3. Once thickened, remove from the heat, add honey and stir well.
4. Crush 10 CHIKA'S Cinnamon Almonds and stir them into the porridge.
5. Add to a serving bowl and sprinkle with cinnamon.


Rhubarb Syrup


- 400 grams rhubarb
- 200 water
- 200 grams white sugar


1. Wash and cut rhubarb into small pieces.
2. Add it into a saucepan together with water.
3. Simmer over medium heat for about 15 minutes, or until rhubarb is very
4. Strain the liquid into a clean saucepan and make sure you remove all rhubarb
pieces. Use cheesecloth if needed. You should get 200 ml of intense pink
5. Add sugar and cook over medium heat until sugar is dissolved. Reduce the
heat to low and simmer for a few more minutes.
6. Use 1-2 tablespoons of rhubarb syrup per serving.
7. Store the syrup in the fridge in an airtight jar.

Recipe for CHIKA'S Cinnamon Almonds Porridge with instructions for making Rhubarb Syrup.


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