Porridge with Raspberries

Amanda Filipowicz, CNP, BES
porridge

Warming, filling, creamy and delicious porridge made with steel-cut oats can make the perfect breakfast meal. Unlike quick oat, steel-cut oats will not spike your bool sugar you will be left feeling satisfied for a longer period of time and won’t experience that drop in energy an hour so after eating. The added chia seeds provide extra fiber and beneficial essential fatty acids. The raspberries a little tart sweetness. Though they do take longer than quick oats, they make all the difference in terms of nutritional benefits and keeping you feeling full. 

Porridge close up
Healthy, fibre rich, PORRIDGE with raspberries
Healthy, fibre rich, PORRIDGE with raspberries

Porridge with Raspberries

Steel Cut Oats make the best type of porridge. Being high in fibre, this breakfast will help to maintain blood sugar levels and will keep you full for longer. 
Pin Rate
Course: Breakfast
Cuisine: vegan
Keyword: porridge with raspberries
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 serving
Calories: 248kcal

Ingredients

  • 1/4 cup steel cut oats organic
  • 1 cup almond milk organic and grass-grazed goat, sheep or cows milk, and if you can milk a cow – unpasteurized cow’s milk (nothing can compare to porridge made from unpasteurized milk)
  • 1 tbsp chia seeds organic
  • pinch himalayan salt to taste
  • maple syrup optional

Instructions

  • Throw everything into a pot, heat it up on high. As soon as it starts to bubble, lower the heat (to medium-low) and let it simmer covered. Keep an eye on it, and every once in a while stir it up. This whole process (from throwing it all in) should take about 20 – 30 minutes.
  • When I take it off the heat I like to leave it covered for a bit, as sometimes the bottom of the pot gets oats caked to it. Having it covered helps to lift the caked oats off. Top with berries (I picked some raspberries straight out of my garden this morning), chocolate, or hemp heart—- whatever you have on hand.

Nutrition

Calories: 248kcal | Carbohydrates: 32g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 49mg | Fiber: 9g | Sugar: 1g | Calcium: 396mg | Iron: 2.6mg
Tried this recipe?We’d love to see how it turned out! Mention @holistic_kenko or tag #holistickenko

This is a great source of protein, about 10g, which for a breakfast is pretty good. The proportion of Carbs to Protein is ideal for a post workout meal (strength/intense cardio, not so much endurance) as you want a 2:1 Carb to protein ratio so as to replenish glycogen stores and repair muscle cells.

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