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.
.jpg)
INGREDIENTS
- 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
- 1 small bunch of rhubarb chopped into bite size pieces
- 1 tbsp raw cane sugar
60g porridge oats
FOR THE TOPPING
METHOD
STEP 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!
STEP 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.
STEP 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.
STEP 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.
Featured Products
Leave us your comment
You need to login to submit a comment. Please click here to log in or register.
15% OFF YOUR FIRST ORDER Close
Subscribe to our newsletter and you’ll get 15% off your next order, as well as hear about our latest promotions, news, competitions and more! Discount code will be sent via email within 30 minutes of sign up. Code must be added to basket to claim discount.
Comments
There are currently no comments, be the first to comment.