Rhubarb, Strawberry, Almond & Butterscotch Protein Oats
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:
- In a saucepan, mix your rolled oats, soya milk, water and chia seeds
- Gently heat oats on hob
- Continuously stir ingredients
- 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!
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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