terry’s chocolate who?
Back with another combination of oats. And this one is a keeper. After creating my orange cacao tart at the weekend it dawned on me that this blend of flavours would probably be divine in oat form. Oh how right I was!
Again this breakfast dish is vegan, dairy free and can be gluten free if you use GF oats. This takes under 10 minutes to create which is exactly what you need in the morning before work.
The chia seeds and protein powder add bundles of protein to this dish, which keep you feeling full all the way to lunch.
Makes 1 bowl
takes approx. 8 minutes in total.
For the porridge mixture
1 scoop of vegan protein of choice (as mentioned above I use salted caramel from awesomesupps)
60g porridge oats (gluten free if required)
150ml unsweetened almond milk (soy or oat will work fine)
2 tablespoons of chia seeds
Zest and juice from one orange
For the optional extras
slice of orange
grated dark chocolate
1. Turn your hob to a medium heat and in a pan add your oats, protein powder, chia seeds, orange zest, juice and almond milk.
2. Combine thoroughly and stir every couple of minutes ensuring the oats don’t start to stick to the bottom of the pan.
3. When you aren’t giving the oats a stir, cut your fruit into your desired shapes.
4. After approx. 5 minutes empty your porridge into a bowl, and add your orange slice and grated chocolate.
To make these into overnight oats, simply combine all of the porridge ingredients into a Tupperware container or jar and put in fridge over night (no hob or cooking required).