Vanilla Protein Porridge With Rhubarb

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. 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.

• Prep 10 min
• Serves 2

Ingredients

• 1 cup oats
• 2 cup milk
• 1 cup water
• 1 tablespoon maple syrup
• 3 tablespoon Vanilla Bean WPI or Vanilla & Coconut Plant Protein - Vanilla Bean WPI
• pinch salt
• 3 medium rhubarb sticks, halved
• 1 teaspoon Bare Berries - 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 Bean 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.