There's a rhubarb hype on social media so we thought we'd jump on it! This easy rhubarb, strawberry, almond & butterscotch protein oats is the perfect dessert for Easter and Spring.

Our butterscotch protein oats are quick to make and taste absolutely delicious eaten on a fresh Spring morning. 

Our Butterscotch flavoured protein oats is topped with stewed rhubarb, fresh strawberries, raspberries & almond oat cookies, almond butter, and granola.

Ingredients you'll need from Peak Supps®
(select butterscotch flavour)

Measurements:

Oats:

• ½ cup Peak Supps Rolled Oats
• ½ cup soy milk (other milk optional)
• ½ cup filtered water
• 1 tsp Peak Supps Chia seeds

Toppings:

• 20g Peak Supps Butterscotch Protein (protein type optional)
• rhubarb, heated in a splash of water
• strawberries
• raspberry almond butter cookies
• granola
• grated coconut
• almond butter

Method:

1. In a saucepan, mix your rolled oats, soya milk, water and chia seeds
2. Gently heat oats on hob
3. Continuously stir ingredients 
4. Cook until thick & creamy

Toppings

• Add butterscotch protein to a small mixing bowl with a splash of soy milk and whisk into a paste (this helps it combine into the oats without going lumpy)
• Add toppings as desired

Serve warm and enjoy! 

Recipe by: @ohfortheloveofoats

Share your experience with us - Leave a comment below or post a picture on Instagram, tag @peaksupps or #peaksupps and get a repost from us! 

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