Prep time: 10 minutes
Cooking time: 3 minutes
Number of servings: 1
Nutrition Value 1
Kcal 525
Protein 40g
Carbs 36g
Fat 23g
Winter may be dark and cold, and just a little bit more difficult in the mornings but it does make the perfect setting for a nice, warming bowl of porridge.
Whatever your morning routine, whether you’re an early riser that likes to get in a quick run before the sun comes up or like to live on the edge and rely on a power walk getting you into work on time, this protein porridge recipe could be the perfect breakfast for you. Packing in a whopping 40g protein per serving, it’s a great option to help your muscles recover and repair if you’ve been training the night before.
It also uses chai seeds, which help you feel fuller for longer and boast high omega-3 fatty acid, antioxidant and fibre content. Make yours with either whey protein or plant-based pea protein for a vegan spin on the recipe. The subtle vanilla flavouring from the protein gives it a natural sweetness so you don’t need extra sugar or syrups.
We suggest topping your protein porridge with peanut butter, blueberries, pistachios and pumpkin seeds for extra nutritional benefit but you can top yours with whatever you have to hand in your kitchen. Give it a go.
Protein Porridge Ingredients
1 scoop Whey Protein Classic Vanilla/Pea Protein Classic Vanilla
50g gluten-free oats
1tbsp chia seeds
320ml water
Toppings
1tbsp peanut butter
1 handful blueberries
1tbsp pistachio
1tsp pumpkin seeds
Protein Porridge Method
- To cook a bowl of porridge, pour the water and oats into the microwave-safe bowl and stir well. Microwave on high until the water is absorbed and the oats are tender, this will take about 2-3 minutes.
- Remove from the microwave and stir in the chia seeds and protein powder.
- The porridge will thicken as it cools. Top with nut butter, blueberries, pistachios and pumpkin seeds.
How will you top yours? We’d love to see photos of your creations, be sure to share them with us on Twitter, Facebook and Instagram with #ExploreSomethingNew.
