Porridge is the perfect winter warmer. It’s cheap as chips, and very nutritious - it’s rich in dietary fibre, which helps to keep us feeling full for longer, and its a good source of fuel for the body.

The ingredient amounts given below in this recipe are in a range - a small portion would be better for smaller people/those who aren’t as active, and a large portion would be better for taller, larger framed individuals.

A big thanks to Rosanne, our Community Manager and Nutritionist, for sharing the recipe with us. For more from Rosanne, head to her website here.

PORRIDGE / OATS

INGREDIENTS
1/3 to ½ cup dry rolled or steel cut oats
50-100 grams high-protein yoghurt – eg. Greek Yoghurt, Anchor Protein+ OR ½ cup calci-trim milk
15-30 grams (1 Tbsp - 2 Tbsp) grams nuts, seeds or nut butter eg. almonds, walnuts, pumpkin or chia seeds
1 Tbsp to ½ cup fresh or frozen berries or 1 tbsp Viberi blackcurrant powder
Cinnamon (optional)

METHOD

1. Bring water to a boil. Boil twice the water as the amount of oats you are using, e.g. If you are using 1/3 cup oats, use 2/3 cups of boiling water.

2. When on a rolling boil, add the dry oats to the pot and stir.

3. Turn to low heat and cook for a few more minutes, stirring occasionally.

4. Serve frozen berries into a bowl.

5. Pour cooked oats over frozen fruit and serve yoghurt and nuts or seeds or swirl in 1 tbsp of peanut butter or almond butter. Yum!