Creamy Porridge

Creamy Porridge

Can you beat a comforting warm bowl of porridge on a cold winter morning? Using steel cut oats (also known as pinhead or coarse oats) over porridge/rolled oats creates a really creamy porridge along with some extra fibre but will take longer to cook compared to porridge oats but is worth that extra time.

Serves 2

INGREDIENTS

• 120g steel cut/pinhead/coarse oats

• 700ml water 

• Pinch of salt 

• 2 scoops of vanilla protein

• Berries of choice

• 2 bananas sliced

• Granola

• Maple syrup (optional)

METHOD

1. In a large saucepan combine the water, oats and a pinch of salt. Cover and bring to a simmer over a medium heat. 

2. Once the oats are simmering, reduce the heat a little and cook until the oats are almost tender. You may need to add extra splashes of water. Add the protein powder, stir and add extra water if required. 

3. Continue to cook for a minute then take off the heat, stir in the berries share between two bowls.

4. Add the slices of banana, granola and maple syrup and serve.