Well, good morning reader! If you have stumbled upon this blog post, it might be because you are stuck for a bit of breakfast inspiration and looking to jazz up your porridge oats. Look no further! This recipe is dead easy and the fruit can be swapped out for anything that takes your fancy. Basically; get the essence of the timings & consistency that works for you and you can shape this concoction in so many ways.
What are Proats?
Proats is the combination of protein and oats and there are so many ways they can be pulled together. Some recipes will call for whisked egg whites as the protein source, others will include casein or whey protein powder. This recipe uses whey protein powder, simply so that I don’t have to have too many sources of sweetness. I prefer Proats to plain oats because the addition of the protein is more satiating, so it keeps me fuller for longer through the day. Proats are an awesome breakfast treat at the weekend…baking them makes them feel hella special in comparison to basic porridge. Some energetic folks even like to get stuck in to a bowl following a heavy workout during the day as a way to replenish glycogen stores.
This recipe served 2 and the portion sizes are shown in a photo at the end of this page…
- 90g Oats (I used jumbo oats)
- 30g whey protein powder (I used MyProtein salted caramel)
- 1/2 tsp nutmeg
- 1 tsp vanilla essence
- 1 egg
- 1 ripe banana
- 100g blueberries
- 250ml(ish) almond milk (unsweetened)
- 1/2 tsp baking powder
- chia & pumpkin seeds (to garnish)
- Preheat oven to 180c / 350f / gas mark 4 and grease a bread tin.
- Mix oats and whey, making sure the dry ingredients are well-combined and there are no lumps in the protein powder.
- Time to add the almond milk. Add in enough almond milk until it combines to form a sloppy consistency.
- You can either leave this in the fridge for a couple of hours or so until the oats soak up the liquid, but I am far too hungry and ill-prepared for that madness so I recommend…
- Combining proats mix with almond milk in a pot and heating over a gentle heat. The heat will fast-track the absorption of the liquid. Leave oats to stand and cool slightly.
- Mash up your banana and add the egg & vanilla essence.
- Combine the banana / egg mix with your oats and add in blueberries.
- If the oats have swelled up and the mixture seems a little too dry (it should be loose and wet…giggidy…) add in some more almond milk.
- Now add the baking powder and combine well.
- Pour into greased baking tin and add pumpkin & chia seeds on top for garnish.
- Bake for 20 mins or until the top is golden but the centre is still gooey.
- Serve with fresh fruit, crème fraîche, dark chocolate, yoghurt…or just by itself! Whatever works for you.
There is genuinely no end to the mixtures and toppings that you can use. Try it out with almond flour, coconut flour, peanut butter, nuts, seeds…anything. Like I say, experiment a few times to get the consistency right and you’ll be able to do so much with this.