NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

1 scoop vanilla pea protein powder

0.5 tbsp hemp seeds

0.75 cup unsweetened soy milk

1 cup fresh rhubarb

0.5 tbsp almond butter

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.25 tsp sea salt

0.5 tsp maple syrup

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil.

• 2

  Slice the fresh rhubarb into 1/2-inch pieces, making sure to discard any toxic leaves.

• 3

  In a medium mixing bowl, whisk together the rolled oats, vanilla pea protein powder, ground cinnamon, and sea salt until well combined.

• 4

  Add the unsweetened soy milk, vanilla extract, and maple syrup, stirring until the mixture is uniform and thick.

• 5

  Gently fold the sliced rhubarb into the batter and transfer the mixture into the prepared baking dish, smoothing the top.

• 6

  Drizzle the almond butter over the surface and sprinkle with hemp seeds to create a nutrient-dense crumble topping.

• 7

  Bake for 20 to 25 minutes until the rhubarb is tender and the top is beautifully golden and set.

• 8

  Allow the bake to cool for 5 minutes before enjoying to ensure the perfect texture and flavor balance.