Lenten Protein Oat Porridge
Rolled oats cooked thick, then a scoop of vegan protein whisked in off the heat so it does not seize. Blueberries and a spoon of tahini make it a full first meal instead of a snack.
Ingredients
- 1 cup rolled oats
- 2 cups water
- 1 pinch salt
- 1 scoop (30 g) unflavored or vanilla vegan protein powder
- ½ cup blueberries, fresh or frozen
- 1 tablespoon almond paste or tahini
- 1 teaspoon cinnamon
- Optional: extra water to loosen
Instructions
Bring the oats, water, salt, and cinnamon to a simmer. Cook, stirring, until thick, 5 to 7 minutes.
Take the pot off the heat. Splash in 2 tablespoons cold water. Sprinkle the protein powder over the top and whisk hard until smooth. If it turns gluey, whisk in more water a tablespoon at a time.
Spoon into a bowl. Top with blueberries and the almond paste or tahini.
Notes
Orthodox fasting: use a pea, rice, or mixed plant powder with no collagen or dairy ingredients. On days without oil skip the nut paste and add extra berries. Weigh the oats and powder if you track; this bowl is built as meal one before liturgy or a morning session.
Nutrition
- Servings
- 1
- Calories
- about 520
- Protein
- about 38 g
- Carbs
- about 62 g