VANILLA PROTEIN CUSTARD PORRIDGE

Serves 1.

There are 2 things that make this porridge extra creamy, extra filling and so much more delicious than your average bowl of oats.

The first is a good spoonful of Chief Vanilla Collagen Protein. It adds a creamy vanilla flavour, a boost of protein and collagen to what's normally a fairly low-protein breakfast.

The second is adding an egg. Just like making homemade custard, the egg thickens the milk based porridge and creates the most rich, silky, creamy texture while boosting the protein even further.

The result? A luscious bowl of custard-style porridge with around 25g of protein that tastes absolutely divine and keeps you fuller for longer. What a win. 

Ingredients
½ cup rolled oats
1 tbsp Chief Vanilla Collagen Protein Powder
1 cup almond milk (or milk of choice), divided
¼ cup water
1 egg

Method

Add the oats, collagen protein powder, ½ cup milk and water to a small saucepan. Cook over a medium heat for 3–4 minutes, stirring regularly, until starting to thicken.

Meanwhile, whisk together the remaining ½ cup milk and egg until completely smooth.

Remove the porridge from the heat and slowly whisk in the egg mixture until fully combined.

Return to a low-medium heat and cook for a further 3–4 minutes, stirring constantly, until thick, creamy and custard-like. If it becomes too thick, simply add a splash of extra water or milk.

Serve topped with the roasted rhubarb and strawberries below, plus a generous dollop of yoghurt of your choice.

ROASTED RHUBARB + STRAWBERRIES

Makes enough for 4 serves

Ingredients
3 rhubarb stalks, cut into 5cm batons
1½ cups strawberries, fresh or frozen
3–4 tbsp maple syrup

Method

Preheat the oven to 220°C bake.

Toss the rhubarb, strawberries and maple syrup together in a medium baking dish.

Roast for 10–15 minutes, checking after 10 minutes. The rhubarb should be tender but still holding its shape and the strawberries soft and syrupy.

Keep a close eye on it as rhubarb can quickly go from perfectly tender to mushy. The high heat helps reduce the juices into a beautiful syrup rather than a watery sauce.

Store any leftover fruit in an airtight container in the fridge for up to 4 days.