Warm Oats with a Kick

To continue the slow morning, today’s weekly special is my warm, gingery, protein-rich porridge. I don’t eat this a lot because I usually prefer a savory breakfast, but this recipe is sneaky—it has a ton of protein to balance out that blood sugar spike.

Ingredients (for 1 serving):

  • 30g oats (or substitute with cooked quinoa or buckwheat)

  • 1 tablespoon chia seeds

  • 1/2 tablespoon flax seeds

  • 2 egg whites (or 1/2 scoop of protein powder or collagen if preferred)

  • 1/2 teaspoon grated ginger (adjust to taste)

  • A pinch of sea salt

Optional Toppings (the fun part):

  • nut butter or tahini

  • coconut shavings

  • roasted seeds

  • bee pollen

  • Chopped fruit or berries of choice

Instructions:

  1. In a small pot, add oats (or quinoa/buckwheat) and 150ml of water (or milk of choice). Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until the oats are soft and cooked through.

  2. Stir in chia and flax seeds, grated ginger, and sea salt.

  3. If using egg whites, slowly stir them into the hot oats and cook for 2-3 minutes until the egg whites are fully incorporated and the porridge becomes creamy. If using protein powder or collagen, mix it in once the oats have cooked, adding a little extra water or milk if needed for consistency.

  4. Once the porridge is ready, transfer to a bowl.

    Add your favorite toppings: nut butter or tahini, coconut shavings, roasted seeds, bee pollen, and chopped fruit or berries.

Bon Apetit!