Creamy, comforting porridge made with rolled oats, milk and egg for a natural protein boost. Gently cooked until thick and velvety, with a hint of cinnamon and banana for sweetness. A nourishing, satisfying breakfast that's easy to customise with your favourite toppings.
Creamy Higher Protein Porridge Recipe
PREP TIME: 5 MIN | COOKING TIME: 5-8 MIN | SERVES: 1
ALLERGENS: CONTAINS EGGS, MILK
May contain: Tree nuts (if using), Gluten, depending on the oats and cross-contamination during processing. Use certified gluten-free oats if required.
COELIAC DISEASE NOTE: This recipe is not suitable for people with coeliac disease when made with standard rolled oats. If you have coeliac disease, only use oats labelled gluten free if your gastroenterologist or treating healthcare professional has confirmed that oats are suitable for you. Many people with coeliac disease may need to avoid oats altogether.
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
½ cup (50 g) rolled oats
¾ cup (180 ml) low fat milk
1 egg
½ tsp ground cinnamon (optional)
1 tsp chia seeds (optional)
1 tsp vanilla extract (optional)
Directions
Add oats, milk, cinnamon and chia seeds to a small saucepan.
Cook over medium-low heat for 3–4 minutes, stirring occasionally, until the oats begin to soften.
In a small bowl, whisk the egg until smooth.
Reduce the heat to low. Slowly pour the whisked egg into the porridge, stirring continuously to prevent scrambling.
Continue stirring for another 2–3 minutes until thick, creamy and the egg is fully cooked.
Remove from the heat and add vanilla if desired. Allow to sit for a minute before serving.
Topping ideas
Banana bread: Sliced banana, walnuts, cinnamon and a drizzle of peanut butter.
Berry crumble: Mixed berries, Greek yoghurt and flaked almonds.
Apple pie: Stewed apple, cinnamon and chopped pecans.
Carrot cake: Grated carrot, walnuts, cinnamon and Greek yoghurt.
Dietitian tips and thoughts
Adding one egg provides approximately 6–7 g of additional protein and the egg creates a naturally creamy, custard like texture.
Use milk instead of water for extra protein and calcium.
Add Greek yoghurt on top for an additional protein boost.
The secret is whisking the egg first and adding it gradually over low heat while stirring continuously. This gives you creamy porridge rather than scrambled eggs!
As always, this recipe is made with love – Eatwise ♡