I love to start our weekends with a healthy, nutritious and most importantly filling breakfast. Saturdays are busy days in our house! Football for the better half, long dog walks for the Budster and this weekend – England versus Ireland in the Six Nations. Wooooo! It will Jack and I cheering for different teams with me being Irish, but it’s all good natured fun…. honestly!
This bowl of delicious cakey oats is an absolute belter of a breakfast and keeps us both nice and full until lunch time. So easy to make, and an endless variety of flavours it’s a great recipe to add to your portfolio.
INGREDIENTS to serve 2
85g organic, gluten free porridge oats
1 scoop of protein powder, vanilla for this recipe
8floz oat milk
4floz liquid egg whites
1 tbsp Meridian food cocoa and haslenut peanut butter
2 tsp cinnamon
Blueberries and raspberries
Drizzle of honey
Put your oats, protein, water and milk into a non stick pan and slowly bring to the boil, stirring regularly. Once boiling, turn the heat down to a simmer and cook for 6-8 minutes or until the liquid is mostly gone.
Add in your egg whites whisking vigorously all the time otherwise they’ll scramble… Do this for about 2 minutes until the oats are nice and fluffy and cake batter like in consistency.
Take off the heat and stir through the peanut butter. Split into two bowls, top with fruit, honey and cinnamon and enjoy!
Macros for those interested are:
These are per serving.