Autumn is wonderful. It’s my favourite season – not too hot, not too cold, but juuuust right. A Goldilocks season. Exercise is now accompanied by the occasional drizzle, and cozy knitted sweaters have become optional. The beautiful smell of mist on still days drifts lazily through windows, which are left open to welcome the cool air. Leaves don’t crunch beneath walking feet, because eucalypts don’t drop leaves – possibly the reason why it’s not called ‘Fall’ Down Under. Instead, the ground is scattered with painful little gumnuts, like mines for heels to watch for. Hence, walking through the garden is accompanied by wincing.
The only thing that would make this season better is porridge. Chai spiced porridge inspired by autumn. Why do I associate chai with autumn? Who knows. Maybe it’s all the cinnamon.
There’s nothing better than fresh seasonal fruit and vegetables, so it goes without saying that a bowl of chai spiced porridge goodness should be topped with a generous mound of rhubarb compote.
It’s good. Like, really, really good. Sweet jammy things (that would be the rhubarb compote) are a perfect match for comforting chai spices. If you’re a die hard chai tea fan, feel free to up the level of spice. Just don’t go too far overboard… In my original recipe I was a little heavy handed with the ground cardamon. I thought the best decision would be to leave it out altogether. I know it is a strong spice, but boy oh boy is cardamon a strong spice.
Since that first recipe test, I’ve toned it down a notch. Now, the level of spice is subtle and soothing instead of bold and bitter (aren’t you glad I changed it?). This porridge will become your new best friend on cold mornings, when you need warmth from the inside out.
Oh, and northern hemisphere folk? I eat porridge all year round, so even though it’s spring up there, still give this recipe a shot.
Lots of love your autumn inspired author, Rosie.
- 300g / 3 stalks rhubarb, trimmed, chopped
- 150g caster sugar
- 70g / 1/2 cup frozen raspberries
- 1 1/2 bananas, mashed
- 1/2 cup rolled (old-fashioned) oats
- 1 tablespoon flax seeds
- 2 teaspoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 250ml / 1 cup water
- 250ml / 1 cup almond milk
- 3-4 teaspoons coconut sugar, to taste
- Add all the ingredients to a medium saucepan over low heat. Stir well until juices are released, 3-5 minutes.
- Increase heat slightly to bring compote to a simmer, then cook for 15-20 minutes, stirring occasionally, until thick and rhubarb is soft.
- Add all ingredients except sugar to a medium saucepan and stir to combine.
- Cook over low heat, stirring often, for 10-15 minutes or until thickened. Add the sugar one teaspoon at a time, to taste. Stir well to dissolve.
- Divide chai spiced porridge amongst bowls and top with a generous amount of compote (it does make extra), plus any other desired toppings