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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.

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.


porridge-2

Vanilla Protein Porridge With Rhubarb

Servings
2
Prep time
10 minutes
Total Time
10 minutes
Ingredients

  • 1 cup gluten free oats (regular are also fine if you can eat them)
  • 2 cups milk
  • 1 cup water
  • 1 tablespoon maple syrup
  • 3 tablespoons Vanilla Bean WPI or Vanilla & Coconut Plant Protein
  • Pinch of 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

1. In a small bowl, combine the bare berries, water and maple syrup, and mix into a paste. 2. 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. 3. 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. 4. 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.

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Georgia McDermott

I'm Georgia. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?

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