| KCAL | PRO | CARB | FAT | FIBER |
| 443.9 | 32.3g | 58.3g | 8.8g | 12.3g |
Makes 1 portion |
| Oats 60g or 2.1 oz |
| Water 150ml or 5 fl oz |
| Oat Milk 150ml or 5 fl oz |
| Raspberries 50g or 0.7oz frozen |
| Raspberries handful, fresh |
| Vegan Protein 1 scoop, vanilla |
| Vanilla Essence 1/4 tsp |
| Almonds 1 tsp, flaked |
Method |
| In a pot, add the oats, vanilla essence, and liquids and begin to cook on low to medium heat for 3 minutes before adding the frozen raspberries. |
| Cook until the oats have thickened and absorbed the liquid (about 5 to 8 more minutes). Stir often to mix the raspberries. Once cooked, turn the heat off and add the protein powder. Mix well and then transfer the porridge to a bowl. |
| Serve with fresh raspberries and flaked almonds on top. |
Oats are amazing food, a staple of an athlete. Why? They are a quick, portable, and versatile carbohydrate source. The key to making good porridge is the liquidto-oat ratio. For every 20 grams of oats, use 100ml of liquid. This variation is fortified with protein making it a perfect peri-workout meal.
Comments
Leave a Comment close
Leave a Comment