Superfood Protein Porridge
Before discovering smoothie bowls, porridge was my go-to OMS breakfast and still is during the cooler weather. It’s warming, nourishing and full of OMS friendly protein with oats, quinoa and amaranth. Protein can be hard to keep up with on OMS so I thought I’d share this recipe which is protein packed.
If your busy and need a quick breakfast you can just use 1 cup of Oats, but Quinoa is great to get in the diet as it’s a complete source of plant based protein which means it contains all 9 amino acids, this is hard to find in any other plant based food.
1 cup Quinoa
1 cup Amaranth
1/2 cup organic and/or gluten free Oats
1/2 cup mixed Berries
Almond Milk (optional)
Toppings (optional) - honey, burcha, chia seeds, fresh fruit, cacao nibs
Prepare quinoa & amaranth first
Add 1 cup dry Quinoa and 1 cup dry Amaranth to a pot, cover with boiling water and bring to the boil. Once boiling, turn the heat off place a lid on the pot and leave to absorb for 10-15 minutes.
When the quinoa/amaranth mix is absorbed taste a few to see if there cooked through, drain in a strainer. Use a fork to fluff the mixture. Leave for about 10-15 minutes to steam dry. Place mixture in a airtight container and store in the fridge.
to make porridge
Add to a pot
1/2 cup of gluten free and/or organic Oats
1/2 cup of the pre cooked Quinoa/Amaranth mixture
1/2 cup of frozen berries or a handful of goji berries
Cover with water or almond milk for extra calcium and turn the heat on medium. Stir porridge constantly and cook till mixture has thickened and reduced. If your mixture is too dry and needs more water or almonds you can add a splash or 2 more. If your mixture is too runny keep cooking till it reduces down and thickens. After about 10 minutes, when ready pour into a bowl and serve.
I usually top mine with any or all of these - fresh fruit, chia seeds, burcha, freeze dried berries, a good drizzle of honey. Stir through some almond milk to cool.