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Vanilla Protein Porridge With Rhubarb
As winter approaches, porridge seems to edge out smoothies as the natural choice for breakfast food, at least for me.
Georgia McDermott
Wednesday, 1 June 2016
As winter approaches, porridge seems to edge out smoothies as the natural choice for breakfast food, at least for me.
I love smoothies because I can jam in absolutely everything I need to set me for the day, so I decided to do that with porridge as well, and unsurprisingly, it works an absolute treat.
Recipes
Vanilla Protein Porridge With Rhubarb
Servings
2
2
Prep Time
10 min
10 min
Cook Time
min
min
Total Time
10 min
10 min
Ingredients
- 1 cup gluten free oats (regular are also fine if you can eat them)
- 1 cup milk
- 1 cup water
- 1 tablespoon maple syrup
- 1 tablespoon Vanilla Bean WPI or Vanilla & Coconut Plant Protein
- pinch salt
- 3 medium rhubarb sticks, halved
- 1 teaspoon Bare Berries
- 1 teaspoon water
- 1 teaspoon maple syrup
- butter, to fry
- orange zest, passion fruit or your choice of additions (optional but pretty)
Directions
- In a small bowl, combine the bare berries, water and maple syrup, and mix into a paste.
- Take a medium frypan and melt a small amount of butter over a low-medium heat. Once it has melted, combine it with the Bare Berries mixture, and add the halved rhubarb sticks. Cook the rhubarb for about 5-10 minutes, or until it softens and begins to lose a bit of shape.
- In a medium saucepan on a medium heat, add the oats, milk and water, and continue to cook gently for about 5-10 minutes, or until a porridge consistency forms. This is subjective – some people like less or more liquidy porridge, so cook it to your taste.
- Once you have the consistency you like, add the maple syrup and a pinch of salt. Stir through, and remove the porridge from the heat. Stir in the 3 tablespoons of Bare Blends Vanilla WPI, and divide into two bowls. Top with 3 rhubarb stalks each, and any other aesthetically pleasing toppings you like. Orange zest does go particularly well.
Tags: breakfasts Protein
Written By
Georgia McDermott
Wednesday, 1 June 2016
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