“This is my ultimate porridge recipe. I’ve been eating some version of it for the best part of 10 years, and the fact that I’m still not sick of it says a lot,” registered Nutrition Sophie Gastman (@sophiethenutritionist) says.
“If you’re wondering why porridge even needs a recipe, or how good it can really be, then you haven’t tried my version. Not to toot my own horn, but this recipe has converted multiple porridge haters into full-blown porridge enthusiasts. Packed with protein, healthy fats and all the textures you could ask for, it’s the perfect breakfast to keep you going all morning.”
You’ll find this recipe and loads more in her debut cookbook, Find Your Healthy – a practical guide with plenty of myth-busting. Sophie cuts through the food noise, offering evidence-based healthy eating advice alongside delicious recipes.
READ MORE: Move Over Overnight Oats! Carrot Cake Baked Oatmeal Is the Breakfast You Need To Try Now
Want to… MAKE IT VEGAN? Use any plant-based milk and yoghurt.
MAKE IT NUT-FREE? Skip the Brazil nut and swap the peanut butter for tahini or a seed butter.
ADD MORE PROTEIN? Include the protein powder and use higher-protein toppings like Greek yoghurt and peanut butter.
SPEED THINGS UP? Skip the soak and cook as normal, but it won’t be as creamy. You can also use the microwave, but at your own peril.
MAKE IT YOUR OWN? This recipe is highly customisable. Feel free to swap in your favourite fruit, seeds, and nut butter. All I would say is that if you don’t add protein powder, or skip the protein-rich toppings (Greek yoghurt, peanut butter, nuts, and seeds), you’ll be hungry an hour later.
READ MORE: Mocha Chia Pudding: The Healthy Meal-Prep Breakfast That Doubles as Dessert
High Protein Oatmeal Recipe: The Ultimate Porridge
The Ultimate Porridge
Ingredients
For the oats
- 40-60 g oats (a mix of regular and jumbo rolled oats works well)
- 1 Tbsp 1 tbsp ground flaxseed (or any milled seed)
- 1 sprinkle of ground cinnamon
- 1 pinch of salt (don’t skip this)
- 10-15 g protein powder (optional)
- Boiling water, to cover
- ½ ripe banana, mashed
- 1 splash of milk of choice
- Sweetener of choice, to taste
Topping suggestions
- Frozen berries, warmed (1-2 minutes in the microwave does the trick)
- ½ ripe banana, sliced
- 1 Tbsp Greek yoghurt
- 1 Tbsp peanut butter
- 1 Brazil nut, chopped
- Pumpkin seeds
Instructions
Soak the oats
-
In a small saucepan, add the oats, flaxseed, cinnamon, salt and protein powder (if using).
-
Add enough boiling water just to cover the oats and place a lid on the pan.
-
Leave to soak at room temperature for at least 15 minutes or overnight – the oats should absorb most of the water. This helps the oats to soften and cook faster.
Cook the oats
-
Add the mashed banana to the pan and stir.
-
Cook over a medium-low heat, stirring continuously and adding splashes of water as needed, until the oats are soft and creamy and you reach your desired consistency.
Finish and serve
-
Once the porridge has thickened enough, stir through a splash of milk and adjust the sweetness to taste.
-
Pour into your favourite bowl and top with warm berries, sliced banana, yoghurt, peanut butter, a chopped Brazil nut and a sprinkle of pumpkin seeds (or whatever combination of toppings you like).
Recipes extracted from Find Your Healthy by Sophie Gastman (Ebury Press, ~R575)
This recipe was originally published on Women’s Health UK
