Easy
20 mins.
2 persons
For the rhubarb strawberry jam -
1 cup rhubarb, chopped into small chunks
2 cups strawberries, hulled and finely chopped
2-3 tbsp maple syrup (dependent on taste)
1 tsp vanilla extract
Squeeze lemon juice
2 tbsp chia seeds
For the porridge -
3/4 cup oats
1/4 cup Iswari Vegan Protein
1/2 cup coconut milk
1/2 cup water
1 tbsp cashew butter
Sweetener to taste (optional)
1/2 tsp cinnamon
Start by making your jam.
1 - Place the fruit into a pan and add a small splash of water (no more than a tbsp).
2 - Heat on a low to medium heat until the fruit is bubbling and has broken down (around five minutes).
3 - Remove from the hob, then stir in the chia seeds, maple syrup, vanilla and lemon.
4 - Set aside to cool and thicken (about an hour).
5 - Once cooled, store in an airtight container in the fridge.
Make your porridge.
1 - Gently heat the milk and water until just about to boil.
2 - Stir in the remaining ingredients, adding a touch more coconut milk if needed,and cook until thickened and the oats are soft - around five minutes.
3 - Serve porridge in bowls topped with the jam.
By: Samantha Hadadi
Instagram: @samanthahadadi
