Chia and Quinoa Porridge with Rhubarb Compote

Guys, I swear I eat more than just porridge! I just have an amazing relationship going on with my porridge bowl right now, it would be a shame to end it. So just go with it m’kay? Cool, thanks!

Chia and Quinoa Porridge with Rhubarb Compote via Teffy's Perks

Porridge can often be seen as this bland healthy breakfast, but I’m here to prove all those haters wrong!

This porridge is super creamy and filling, and the tartness of the rhubarb compote works beautifully with the almond butter, so that neither is too overpowering but actually work very well together!

We’ve also got chia seeds, which are an amazing source of fibre and omega 3-s, and I absolutely love them! I always add them to my breakfasts, be it smoothies, porridges, or pancakes! Such an easy hack to get those good fats and fibre in!

Quinoa flakes are quite similar to instant oats, in the fact that they have almost no cooking time! They’re naturally gluten free and an amazing source of protein and dietary fibre (gotta love that fibre!)

Chia and Quinoa Porridge with Rhubarb Compote via Teffy's Perks

Chia and Quinoa Porridge with Rhubarb Compote
Prep time
Cook time
Total time
This is such a delicious breakfast - you've got the amazing creaminess of the chia and quinoa porridge, the coconut yogurt, as well as a yummy tartness from the rhubarb compote! It's packed with fibre, good fats, and protein to kick start your day and get you glowing and energised! It's super easy to make, so no more boring breakfasts!
Recipe type: Porridge, Healthy, Vegan
Cuisine: Breakfast, Brunch,
Serves: 1
Rhubard Compote
  • 3-4 stalks rhubarb
  • 3 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • Water to cover
For the Porridge
  • 1 cup (60g/250ml) quinoa flakes
  • ¾ cup (220ml) almond milk OR water
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut yogurt
  • 2 tablespoons rhubarb compote
  • 1 tablespoon almond butter
  • Pistachios
  • Cacao nibs
Start with the Rhubarb
  1. Wash and trim off the ends of your stalks (make sure to discard the leaves as they're poisonous!)
  2. Add stalks to a saucepan the maple syrup, lemon, and water and bring to a simmer. Make sure your water is not fully covering all the stalks, as rhubarb lets out a bit of water on its own. Let simmer for about 15-20 minutes, stirring often.
  3. It should begin to dismantle quite quickly, so keep an eye on it. Taste test and add more sweetness if you want, or water if you like it thinner!
  4. When all the stalks have dismantled, take off the heat.
  5. Once cooled, transfer to a a glass jar.
For the Porridge
  1. In a saucepan (could be the same one as the rhubarb compote one!) add your chia, quinoa, and almond milk (or water). Stir frequently until it begins to simmer, about 3-5 minutes, as we're just warming this up.
  2. The chia seeds and flakes will absorb a lot of the moisture, so turn off the heat and stir in your coconut yogurt. If you feel you want it runnier, simply add in more almond milk.
  3. Serve in a bowl with the rhubarb compote and almond butter stirred on top, and sprinkle on your cacao nibs and pistachios! Yum yum!
COMPOTE - This recipe will yield more compote than you need, so simply store the rest in a glass jar in the fridge for one week!

YOGURT - If you eat dairy, you could use greek yogurt instead of coconut.

OVERNIGHT - This could be made as overnight oats as well. Simply add quinoa chia, almond milk, and yogurt to a bowl or jar and stir together. Leave in the fridge overnight and top with the goodies in the morning!
Chia and Quinoa Porridge with Rhubarb Compote via Teffy's Perks

What are your favourite porridge toppings?