Porridge was always a winter staple for me when I was younger. Back then I would cook my oats in the microwave and top them with a few spoons of sugar. When I started to eat a bit healthier I would swap out the sugar for a teaspoon of honey.
I never strayed from my plain bowl of oats. Although it is a healthy breakfast choice it is lacking in healthy fats and protein. Two years ago I educated myself on nutrition and began to make my oats a bit more nutritionally dense. I haven’t looked back since. This is the first recipes a tried then and it is still a staple in my diet.
PROTEIN ZOATS (serves 1)
- 45g porridge oats
- 1/2 courgette (grated and excess water squeezed out)
- 250ml liquid (I use half water and half almond milk)
- 2 egg whites
- 1 tsp cinnamon
- 1 tsp maple syrup
- 1 tbsp almond butter
- Fruit of choice
- Add the oats, courgette, milk and cinnamon to a small saucepan over a medium heat. Allow to cook until the liquid starts to soak up.
- Whisk the egg whites into the pan with a fork or whisk and add a dash of milk if needed.
- Stir continuously to prevent the eggs from scrambling. Once the egg whites are cooked remove the pan from the heat.
- Stir in the maple syrup and add to a bowl. Add the almond butter and fruit on top and eat whilst hot.