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Roast Rhubarb & Ginger Protein Oats Recipe

For The Oats

  • 60g porridge oats
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • pinch of Pink Himalayan Rock Salt
  • 1 tbsp maple syrup
  • 250ml water
  • 125ml oat milk
  • 10g Pulsin Pea Protein

For the Rhubarb

  • 1 small bunch of rhubarb chopped into bite size pieces
  • 1 tbsp raw cane sugar

I just love making the most of seasonal ingredients, and a bowl of lightly sweetened protein oats is always the best base for the fruits of the season.

These super creamy and thick protein oats with a little bit of a kick of ginger, cinnamon and maple syrup have all the beautiful goodness of a rhubarb crumble but as a comforting tummy loving bowl of oats.




  1. For the rhubarb, preheat oven to 180C (350F). Place onto a baking tray lined with baking paper, sprinkle with sugar and cook for 20 -25 minutes; until tender and juicy!
  2. Mix together oats through to water. Place into a bowl and heat in the microwave for 2 minutes. Alternatively cook on the stove top for 5 minutes.
  3. Add oat milk and pea protein, whisk using a mini whisk or fork to combine. Cook for 1 minute more in the microwave or on the stove top for 1 to 2 minutes.
  4. Top with 1 -2 tbsp of rhubarb, some dairy free yogurt of choice, toasted hazelnuts and chia seeds if desired. Store remaining roasted, cooled rhubarb in the fridge in a seal tight container for up to three days.