This porridge is a simple, protein-packed breakfast that keeps you fueled through the morning. Quick to cook and easy to scale up, it works just as well for busy weekdays as it does for a relaxed start with friends or family.
Ingredients
For the porridge
- 60 g/⅔ cup porridge oats use gluten-free oats if needed
- 90 ml/⅓ cup unsweetened plant milk (soya milk contains the highest protein)
- 90 ml/⅓ cup water (you can use additional plant milk instead of water if you’d like it to be creamier)
- ¼ tsp ground cinnamon
- ¾ tsp vanilla extract optional
- ¼ tsp salt optional
- 1 tbsp vegan vanilla protein powder optional
For the toppings
- ½ ripe banana sliced
- 1 tsp runny nut butter of your choice (use peanut butter powder if reducing fat or 2 tbsp vegan plain yoghurt)
- 1 tbsp chopped walnuts, pecans, or mixed seeds ideally toasted or roasted (quick version is to place them in a single layer in a dry frying pan and heat on both sides until golden)
- ½ tbsp coconut sugar brown sugar or syrup (e.g. maple or agave)
- ½ tbsp chocolate chips or cacao nibs optional
Instructions
For the porridge
- Place the oats, plant milk, water, cinnamon, vanilla, salt and protein powder in a pan.
- Bring to the boil then turn the heat to low, stirring often, for 5 minutes or until thickened.
- Add a little more plant milk if you prefer your porridge runnier.
For the toppings
- Arrange the toppings over the top of the porridge or stir through if preferred.
Here are some protein-rich additions you can add:
- buckwheat
- chia seeds
- nuts
- pea milk
- cacao nibs
- chopped apple
- dried fruit
- frozen berries
- vegan yogurt