Banana porridge with cinnamon
You can never go wrong with porridge: it’s good, tasty and quick to prepare. Porridge is also very filling and its low glycemic load makes it great for diabetics – it’s actually the only thing that keeps me full for almost 3h! Today’s recipe is what I usually have after long runs and it’s boosted with extra protein, seeds and lots of goodness!
Ingredients
30g rolled oats
1 scoop unflavoured soy protein
1 tsp cinnamon
1/2 cup of water
A pinch of salt
For the topping:
1 banana
1 tsp cinnamon
1/2 tbsp almond butter
1/2 tbsp omega 3 seed mix
1 tsp cocoa nibs and chia seeds (optional)
1 scoop unflavoured soy protein
1 tsp cinnamon
1/2 cup of water
A pinch of salt
For the topping:
1 banana
1 tsp cinnamon
1/2 tbsp almond butter
1/2 tbsp omega 3 seed mix
1 tsp cocoa nibs and chia seeds (optional)
Instructions
1
Put the oats, soy proteins, cinnamon and salt in a bowl. Mix until well combined. Now add the water, whisk and microwave according to instructions. Set aside
2
Chop the banana, sprinkle with cinnamon and cook in a greased pan over low-medium heat until brown (we use coconut oil to grease the pan as it adds flavour)
3
Pour the banana over the porridge, add the almond butter and sprinkle with the remaining ingredients. Enjoy with a cup of coffee!
Tags:featured
Cristina and Silvia
