Rhubarb & vanilla oats

This is my favourite go to breakfast, if you love rhubarb you’ll love this too! As rhubarb is only in season through the warmer months, stew up a big batch and freeze to enjoy throughout the year!

Time: 10-15 minutes

Makes: 1 porridge bowl

Ingredients

40-50g (GF) oats

220-250ml unsweetened almond milk or milk of choice

1 scoop vanilla protein powder

1 tbsp flaxseed (optional)

Rhubarb stalks chopped

Sweetener of choice/handful of raspberries

2+ tbsps water

Topping suggestions

Yoghurt of choice

You will need

2 pans

A stove

Method

1. To stew your rhubarb, add your rhubarb stalks to a pan with water and for sweetness add raspberries and/or sweetener of choice.

2. Simmer the rhubarb on a low heat and add more water if it begins to stick. Cook until it reaches desired consistency.

3. Add porridge and milk to a pan and simmer on a low heat stirring occasionally, cook until reaches desired consistency.

4. Once cooked, add your protein, flaxseed and rhubarb to your porridge, stir through, and add any additional toppings.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Milks: if you have been advised to avoid lactose, you can try lactofree milks or a variety of nut milks such as almond/hazelnut or macademia - make sure they are calcium enriched!

Yoghurts: if you have been advised to avoid lactose, you can try lactofree yoghurts, coconut yoghurts or soya yoghurt (e.g. alpro plain; <125ml).

Protein Powders: For low FODMAP protein powders opt for whey isolate or certified low fodmap proteins, try to opt for ones that don’t have a lot of added sugars or artificial sweeteners.

Flaxseed: A great way to add fibre to your breakfast, make sure you drink at least 200ml water at the same time as consuming.

Sweeteners: If you do choose to add sweeteners to your meals it is recommended you opt for sweeteners such as maple syrup or golden syrup and avoid honey.