Chocolate-Almond-Rhubarb Porridge

Ingredients for 3 servings:

• 200 ml water
• 400 ml milk
• 250 g oat flakes, wholegrain
• 3 tbsp, heaped glucose
• 2 tbsp baking cocoa
• 1 tbsp almonds, chopped
• 1 pinch of salt
• e.g. rhubarb (compote)

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 22 minutes

also suitable for fructose intolerance

Pour the milk and water into a saucepan and heat. Meanwhile, stir in the cocoa, salt, and glucose and bring to a boil. Once the mixture is boiling, add the oats (about two-thirds of the amount is sufficient for fine oats) and simmer while stirring. Simmer the porridge until the desired consistency is reached. You can also use coconut flakes instead of almonds. Garnish with homemade rhubarb compote to serve. Since many sweeteners are difficult to digest, as is the case with my husband, who is fructose intolerant, we use glucose to sweeten the dish. However, you can also use commercially available sweeteners.