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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
rhubarb oats .jpg
rhubarb oats .jpg

ROAST RHUBARB & GINGER PROTEIN OATS

Prep - 5 Minutes
Cook - 30 Minutes
1 Servings

ROAST RHUBARB & GINGER PROTEIN OATS

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.

Ingredients

    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 Unflavoured Pea Protein
  • For the topping

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

Method

  • 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!
  • 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.
  • 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.
  • 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.

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Peachy Palate

www.peachypalate.com

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.

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