With the opening of the school year, parents are again at a quandary as to what to serve their children for breakfast before they rush off to school. Cereals and milk are a good choice but how about adding variety?

From Maya Kitchen comes this suggestion for a wholesome, delicious breakfast. It combines a traditional Filipino delicacy—champorado—with a Western touch—oatmeal. It’s like an East-meets-West breakfast.

This rice porridge may take some time to prepare (about 15 to 20 minutes) but if you plan ahead, you can get it ready in time for the kids to have a healthy breakfast. This makes a good afternoon snack, too.

For added texture and crunch, top the champorado with slivered almonds. (See other serving suggestions below.)

Champorado with Rolled Oats

5 c water

½ c sugar

1 pack Maya Champorado Mix (113.5 g)

½ c whole rolled oatmeal

½ c slivered almonds (optional)

Milk (as desired)

In a large saucepan, combine water, sugar and Maya Champorado Mix. Bring to a boil, then let boil slowly, stirring occasionally, for about 15 minutes or until the mixture thickens slightly and the rice is almost cooked.

Pour in the whole rolled oatmeal and continue cooking for five to ten minutes. If the mixture becomes too thick, add more water.

Remove from heat and let rest for a few minutes. The mixture will thicken further.

Transfer to individual serving bowls and if desired top with slivered almonds. Serve with milk. Makes four to five servings.

Cook’s tips

You may also top the champorado with sliced fruits such as bananas and apples.

Other possible (more traditional) toppings for champorado are fried dilis and sliced tapa.