Breakfast Jar

Breakfast Jar: Polenta with Rhubarb Raspberry Compote

Breakfast Jar

We’re back from the Maldives (more in a special travel post later) and I’m kind of jet-lagged. It’s 5.30 in the morning right now and I’m up and running, so I might as well finish this new recipe I neglected due to holiday prep stress.

When you have a busy schedule everyday, pre-packed breakfast jar’s are a life saver. Since breakfast is definitely my favourite meal of the day, I hate skipping it or eating the same everyday. Instead I like to prepare 2 or 3 jars of something really good in the evening and just grab and go in the morning.

Another thing I don’t like is having the same grains everyday. I love oats, I’m addicted to them, but sometimes I need a change. So this time I went for some polenta, cooked with plant-based milk and some vanilla and cinnamon. I topped it with a tart, yet sweet rhubarb and raspberry compote. Those two get along like a house on fire, believe me. And I got lots of jealous stares, too, when I unpacked my delicious breakfast at university.

Of course you can use up the rest of the compote in so many ways! Have it with ice cream, rice pudding or just spoon it straight in like my grandma did.

Breakfast Jar

Rhubarb Raspberry Compote

Serves: 1 big jar
Prep time
60 mins
Cook time
30 mins
Total time
90 mins

500 gram rhubarb, peeled and chopped
50 gram sugar
1 teaspoon grounded vanilla
200 gram frozen raspberries

1. In a large pot combine the rhubarb and sugar and let it sit for about an hour. The rhubarb will dewater, so you don’t need to add any extra liquid.

2. Add the remaining ingredients and cook on low temperature for about 30 minutes until broken down, thick and creamy.

3. Fill in clean glass jars and store in the fridge up to one week.

Polenta with Rhubarb Raspberry Compote

Serves: 2-3 servings
Prep time
15 mins
Cook time
15 mins
Total time
30 mins

500 milliliter plant-based milk
2 tablespoon sugar
1 tablespoon vegan butter
1/2 teaspoon grounded vanilla
100 gram polenta
1/2 teaspoon cinnamon
2 tablespoon hazelnut brittle

1. In a medium sized pot carefully bring the milk with the sugar, vegan butter and grounded vanilla to boil. Make sure the milk isn’t burning by stirring regularly.

2. Whisk in the polenta and let it cook on low temperature for 15 minutes (the time might depend on your product, read the instructions on your packing). Don’t forget to stir every once in a while.

3. Fold in the cinnamon and let it cool down for 15 minutes.

4. Dispense it into your jars and top with the compote. Sprinkle with hazelnut brittle.

5. Keep in the fridge for up to three days and just grab and go whenever you need it!

 

Breakfast Jar

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