Porridge with rhubarb is a delightful choice for a spring morning. It’s another suggestion for a sweet breakfast that's rich in protein, making it a complete meal to kick off your day. Enjoy creamy, vanilla-flavoured porridge enhanced with protein powder and apples, served alongside tangy caramelised rhubarb, and sprinkled with toasted almond flakes. It's perfect for those leading an active lifestyle or anyone seeking a tasty alternative to traditional porridge.
You can easily pack porridge with rhubarb in a container and take it to work. I regularly prepare it the evening before. I eat it for lunch at work, usually without even heating it up. If you haven’t tried it before, I definitely recommend it—the porridge tastes really good the next day.
Instead of almond flakes, you could use nuts such as walnuts, cashews, or Brazil nuts. However, it’s important not to leave them out entirely, as nuts are a valuable source of unsaturated fatty acids, essential for a healthy diet.
Porridge with rhubarb – which protein should you choose?
To prepare this protein-rich porridge, you can opt for either vanilla or natural whey protein (free from any additives). If you choose the second option, porridge will need to be sweetened slightly. Here, I recommend using honey, erythritol, or xylitol, depending on your daily preference. Additionally, adding a teaspoon of natural vanilla flavour is advisable, as rhubarb and vanilla make for a delicious combination.
For everyone who prioritises a well-balanced breakfast with the right amount of protein, here are some additional inspirations to kickstart your day:
- Protein pancakes with Greek yoghurt
- Frittata with tomatoes
- Baked oats with chocolate and cherries
- Baked breakfast wrap with egg and chorizo
Porridge with rhubarb | Protein
Ingredients
Porridge
- 100 g old fashioned (rolled) oats
- 2 scoops vanilla protein powder
- 1 apple
- 1 tsp natural vanilla extract
- salt to taste
- 2 tbsp almond flakes
Caramelised rhubarb
- 4 rhubarb stalks
- 2 tsp honey
- 1 tsp butter
Instructions
- Wash the rhubarb stalks thoroughly and slice them. Heat the butter and honey in a pan, then add the sliced rhubarb. Cook for a few minutes, stirring occasionally, until the rhubarb has softened slightly.
- Toast the almond flakes in a dry pan, stirring frequently to ensure they do not burn.
- Peel the apple and grate it using the coarse side of a grater. Add the oats to a pot, along with the grated apple and a pinch of salt. Cover the ingredients with water. Cook over medium heat for a few minutes until the flakes begin to soften—be careful not to overcook them.
- In the meantime, mix the protein powder with a small amount of water to ensure it's completely smooth and lump-free.
- Take the pot off the heat, and stir in the protein powder and vanilla extract vigorously. Decant into bowls and top with the caramelised rhubarb and toasted almonds. Enjoy!
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