🌸 Spring has officially sprung… and with it, our cravings for all things sweet, sunny, and unmistakably British!☀️
The other day, we spotted the most beautiful rhubarb & custard doughnut in our local bakery window. Golden, glossy, and dusted with sugar – it looked like spring in dessert form. And honestly? We haven’t stopped thinking about it since.
So, we set out to reimagine that classic combo – something bright and fruity, indulgent without the sugar crash, and, of course, deliciously nostalgic.
The result? ✨ Our Rhubarb & Custard overnight pats – a creamy, tangy twist on a British favourite that’s almost too good to be this good for you.
Perfect for slow mornings, sunny starts and those Springtime feels 🌼
What You’ll Need
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70g The Great British Porridge Co. Original Oat Mix
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A few stalks of fresh rhubarb, chopped
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1–2 tbsp maple syrup (to taste)
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A generous spoonful of The Coconut Collab custard (or any plant-based custard you love)
How to Make It
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Prepare your porridge
In a bowl, mix your Oatrageously Original Oat Mix with some water. We like it extra creamy – so feel free to add a splash more plant milk instead if you prefer. -
Assemble your oats!
Spoon the porridge into a container, and layer with big dollops of coconut custard. Then leave to set in the fridge. You can leave overnight, but if you're impatient like us, a couple of hours will do the trick! -
Cook your rhubarb
Pop the chopped rhubarb into a small saucepan with your maple syrup and a splash of water. Simmer gently for 10–15 minutes until soft, syrupy, and jammy. Stir occasionally to keep it from sticking. Once cooked, add to the top of your jar and you're ready for Spring!
Why You’ll Love It
✔️ Vegan & dairy-free
✔️ Packed with fibre and whole oats
✔️ Basically dessert for breakfast – but good for you
Got a spring recipe of your own you’re loving? Tag us @greatbritishporridge and use #SpringWithTGBPCO – we’d love to see your bowls!
