VANILLA PROTEIN PORRIDGE w/ RHUBARB

By Georgia -

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

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 Bare Blends Vanilla 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)

  • porridge-1

    METHOD

    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.
I'm Georgia, a 23 year old from Melbourne. 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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