There’s something undeniably cosy about a warm bowl of porridge. Especially on cold morning; coffee in one hand, and the other staring the porridge. It always makes me feel like peak cottage core. People like their porridge every which way! Some love it really runny, some want it like a brick of oats, but for me it has to hit that goldilocks spot of silky creamy warming goodness. It’s simply the best way to start the day, especially when it’s infused with vanilla and topped with a tangy, jammy rhubarb compote. Our Brown Sugar Porridge with Vanilla Rhubarb Compote is the perfect mix of creamy, sweet, and slightly tart, making it a breakfast worth getting out of bed for. It’s simple to make and an easy way to start the day on a cosy note.
The real star here is the rhubarb compote. If you haven’t tried rhubarb in your oatmeal before, you’re in for a treat. The sharpness of the rhubarb balances beautifully with the brown sugar and vanilla in the oats, while a drizzle of plant-based cream and some toasted nuts on top add that extra bit of indulgence.
This is exactly the kind of easy vegan recipe we love—simple ingredients, minimal effort, and maximum flavour. It’s also a great way to celebrate seasonal produce, making the most of rhubarb when it’s at its best.
Ingredients
For the oatmeal:
- 100g rolled oats
- 2 tbsp dark brown sugar
- Pinch of salt
- 200ml plant milk
- 200ml water
- 1 tsp vanilla extract
For the rhubarb compote:
- 2-3 stalks rhubarb (100g), chopped
- 2 tbsp maple syrup or sugar
- ½ tsp vanilla extract
- 2 tbsp water
Toppings:
- 2 tbsp plant-based cream (oat or coconut work well)
- 2 tbsp toasted nuts (almonds, hazelnuts, or pecans)
Method:
- Make the rhubarb compote – In a small saucepan, add the rhubarb, maple syrup (or sugar), vanilla, and water. Simmer over low heat for 10 minutes, stirring occasionally, until the rhubarb is soft and jammy. Set aside.
- Cook the oatmeal – In a separate pan, combine oats, oat milk, brown sugar, vanilla, and salt. Cook over medium heat, stirring, for 5–7 minutes until creamy.
- Toast the nuts – In a dry pan, toast the nuts for 2–3 minutes until golden and fragrant.
- Assemble – Spoon the oatmeal into bowls, top with rhubarb compote, a drizzle of cream, and toasted nuts. Serve warm!
Why You’ll Love Our Brown Sugar and Vanilla Porridge with Rhubarb Compote:
- The perfect balance of cosy and fresh – The warm, creamy oats are comforting, while the tangy rhubarb compote adds a fresh, fruity contrast.
- An easy vegan recipe for busy mornings – It comes together quickly, making it ideal for a fuss-free breakfast that still feels special.
- A great way to enjoy seasonal rhubarb – If you love rhubarb, this is a simple and delicious way to use it while it’s in season!
If you’re looking for more effortless meal ideas to make your week easier, our Vegan Meal Plan Cookbook is packed with 10 delicious recipes, a shopping list, and a weekly meal guide to take the stress out of cooking. Whether you’re busy during the week or just want some extra inspiration, this book is designed to help you enjoy more tasty, vegan meals with minimal fuss. You can check it out here.
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So, if you’re after a simple, flavourful, and nourishing breakfast, give this Vanilla Rhubarb Oatmeal a go. It’s the perfect way to start the day with something a little special!
Brown Sugar and Vanilla Porridge with Rhubarb Compote
Ingredients
For the porridge
- 100 g rolled oats
- 2 tbsp dark brown sugar
- Pinch of salt
- 200 ml plant milk
- 200 ml water
- 1 tsp vanilla extract
For the rhubarb compote
- 2-3 stalks rhubarb 100g, chopped
- 2 tbsp maple syrup or sugar
- ½ tsp vanilla extract
- 2 tbsp water
Toppings:
- 2 tbsp plant-based cream oat or coconut work well
- 2 tbsp toasted nuts almonds, hazelnuts, or pecans
Method
Make the rhubarb compote
- In a small saucepan, add the rhubarb, maple syrup (or sugar), vanilla, and water. Simmer over low heat for 10 minutes, stirring occasionally, until the rhubarb is soft and jammy. Set aside.
Cook the porridge
- In a separate pan, combine oats, oat milk, brown sugar, vanilla, and salt. Cook over medium heat, stirring, for 5–7 minutes until creamy.
Toast the nuts
- In a dry pan, toast the nuts for 2–3 minutes until golden and fragrant.
Assemble
- Spoon the oatmeal into bowls, top with rhubarb compote, a drizzle of cream, and toasted nuts. Serve warm!