Rhubarb season is here!🍓 Who could say no to a bowl of creamy porridge with a hot preserve of rhubarb and strawberries? The perfect balance of sweet and savoury that will definitely wake you up! The vanilla protein and quark add an extra portion of protein, the drop of coconut cream adds smoothness, and it's all topped with crunchy pistachios. Quick, functional, and unbelievably deliciously smelling breakfast you'll be looking forward to from the night before!
Nutrition (1 serving)
- 575 kcal
- 58 g carbohydrates
- 19 g fats
- 39 g protein
Per 1 portion
- 100 g rhubarb
- 50 g strawberries
- 2 ml ghee butter spray
- 1 tsp buckwheat honey
- 50 g gluten‑free instant flakes
- 30 g vanilla protein powder
- 150 ml water
- 15 g coconut cream
- 50 g curd cheese
- 10 g pistachios
- 1 tsp maple syrup
- mint
Instructions
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Chop the rhubarb into smaller pieces. Heat ghee in a small pan and then add the rhubarb. Fry for a couple of minutes, until it starts to soften. Add the frozen strawberries and a teaspoon of buckwheat honey. Simmer it together, stirring occasionally, until the fruit breaks down into a compote.
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Add the 1‑minute oats to your favourite breakfast bowl, then add the vanilla protein. Pour over the hot water (add it in gradually to reach your favourite porridge consistency), and mix thoroughly. For an extra creamy texture, add a tablespoon of coconut cream into the porridge whilst still hot.
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Top the porridge with the hot rhubarb and strawberry compote. Add a scoop of quark or cottage cheese, sprinkle with chopped pistachios and top with fresh mint. To finish, add a drop of maple syrup.
