Porridge Three Ways
When the temperature drops in the UK I always have an urge to make cosy breakfasts & the majority of people will seek cosy comfort in a bowl of steaming porridge.
However, if you get the balance of the base wrong & then top with elements that further swing the scales away from ideal then that cuddle isn't going to do your blood sugar & energy levels any favours.
So, I've taken the format & fine tuned it. I've suggested three versions to experiment with next time your urges take you to oats.
Key Facts
- High in protein
- Nutritionally balances
- Fuller for longer
- High in fibre
Ingredients
- CINNAMON SPICED
- 1/4 cup oats
- 2 tablespoons psyllium husk
- 1/2 cup water
- 1/2 cup nut milk
- 1/2 teaspoon turmeric powder
- 1 teaspoon cinnamon
- 1/2 grated courgette
- 1 serving protein powder
- TO SERVE - yoghurt, 1/4 cup raspberries
- CARROT CAKE
- 1/4 cup oats
- 1 tablespoon ground flaxseed
- 1 tablespoon psyllium husk
- 1/2 cup hot water
- 1 heaped teaspoon cacao powder
- 1/2 cup grated carrots
- 2 eggs
- TO SERVE - yoghurt, walnuts
- PESTO
- 1/2 cup cooked quinoa
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1 tablespoon nutritional yeast (optional)
- 1 heaped teaspoon pesto
- TO SERVE - tahini, edamame beans, pumpkin seeds
Preparation
01
CINNAMON SPICED - Cook for 2 minutes then add the protein powder at the end & mix through. Top with the yoghurt and raspberries.
CARROT CAKE - Cook until the water is mostly absorbed, then crack in the 2 eggs, & whisk through. Top with yoghurt and walnuts.
PESTO - Simmer to warm through. Top with tahini, edamame beans, & pumpkin seeds.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
