What could be more English than hot oats at a tea party? We all love porridge on a winters day… chocolate-afying it along side berries and tea takes it to the next comforting level.
Base Ingredients:
- 1 cup uncooked steel cut oats
- 2-4 tbsp cacao powder (depending how dark you like your chocolate)
- 4 tbsp collagen powder (or protein of your choice)
- pinch of salt
Toppings:
- berries
- sliced banana
- peanut and other butters
- maple syrup
- cinnamon
Method:
- Adding one cup of uncooked steel cut oats and 2 cups hot water to a pot, I let get to the boil for a minute and then reduce my heat to medium for a further 5 minutes or until softened to my liking. The beauty of steel cut oats is they are a little chewier which I find adds to the satisfaction factor.
- Once softened, add the cacao, protein and pinch of salt, you may need to add a little water here, depending how it has reduced down. Stir through well.
- Scoop into a bowl and get creative with toppings but realise that toppings, whilst tasty, can be calorie bombs. For example, you get a good 120calories per tbsp of nut butter
Macros:
The above makes 2 serves, the macros described are per serve and do not include toppings:
Each: 230cal 18gP 4gF 30gC
Hot Tips to save energy and time
- Should I be making a cup of tea that morning, as I usually do, I pour the remaining hot water from the kettle into a pot to let my oats soak before I cook them, this saves me time, gas and is good use of water that has been boiled anyway.
- I let my bowl (it’s big enough and I am careful when removing it, as you should be) sit on the pot in place of a lid to heat up so my oats stay warmer for longer in it once served.
- Batch cook, scoop into jars and tick off your meal prep list to-do.
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