This porridge really is hearty and packed with protein and fibre goodness. This really sets you up for the day and can be eaten any time of year but during the colder months it really is like having a hot water bottle in your belly. Or is that just me? Making porridge with milk or water really seems to divide people so I've used both. I've used almond milk, which gives it that creamy oomf, and its vegan Boom.
The whey protein gives it that extra protein kick and added flavour of your choice (I choose chocolate every time). Linseed is not easily digested so is better to be consumed ground up. You can buy it already milled but if you can it is better to do it yourself if you have the right blender. The are a great source of omega 3.
Frozen berries are brilliant. They can be used in smoothies, deserts and breakfast compotes. The berries can be prepared the night before and kept in the fridge, or bunged straight in the microwave to defrost. You can experiment with this dish using different berries, nuts and seeds. Go wild!
40g Frozen raspberries, defrosted
40g Frozen blueberries, defrosted
A pinch of cinnamon
1 tbsp of Agave syrup
10g Flakes almond
35g Porridge oats
100g cold water
20g of Whey protein powder (optional)
100g Almond milk
2 tbsp Milled flaxseed
2 tbsp Chia Seeds
For the topping, add the cinnamon and agave syrup to the berries and mix up gently. Set aside for later.
For the porridge, combine the porridge oats, whey protein powder and boiling water and pop the lid on. Leave for 5 minutes or until the oats have swelled. Now add the almond milk and cook on a medium heat, stirring regularly, for about 3 minutes. Make sure it doesn't boil or burn the bottom (turn down the heat if it does). Add more milk if needed.
Take the porridge off the heat and mix in the flaxseed. Pour the porridge into a bowl and top with the berries and flaked almonds. Add more agave to taste. Voila and enjoy.