Custard Protein Porridge
The high-protein custard porridge I make when I’m craving something sweet
Something Sweet in The Morning?
Most mornings, I am an eggs first type of person, eggs on toast, eggs and sausage McMuffin type of girl. I like to reach for something protein-rich to keep me full and satisfied, so I usually steer clear of sweet breakfasts like pancakes or pastries.
But some days? I wake up craving something sweet. Not a sugar bomb, but something warm, creamy, and nutritious. When that happens, I’ve found the perfect in-between protein-rich custard porridge that satisfies my sweet tooth.
And let me tell you… I LOVE CUSTARD. So this recipe is perfect for the mornings, especially cold ones! It’s creamy, lightly sweet, and the egg gives it that silky, custard-like finish that I can’t get enough of.
Milk vs Water
Using milk (dairy or plant-based) gives the porridge a creamier, richer texture
Using water keeps it lighter and lower in calories, still tasty, just less silky
Quick Oats vs Rolled/Traditional Oats
Quick oats cook faster and gives a softer, more pudding-like texture
If using quick oats, reduce the liquid slightly (by about 1/4 cup per 1 cup oats) and cut cooking time in half
Rolled oats are what I recommend using! It is great for that custard meets oatmeal vibe
Egg Tips:
Make sure to remove the pot from the heat before adding the egg; this helps avoid scrambling!
Stirring vigorously while adding the egg and then again while cooking! This is the key to that creamy custard-like finish
This recipe is going to give you 15g of protein per serve.
Custard Protein Porridge
Serves: 1
Prep Time: 2 minutes
Cook Time: 8-10 minutes
Ingredients:
Custard Porridge (Makes 1 serve)
½ cup rolled oats
½ cup milk or water
1tbsp vanilla
¼ cup cold water
1 egg
Roasted Cinnamon Strawberries (makes 3 serves)
220g Strawberries
1/2 tsp Cinnamon
2 Tbsp Maple
Pinch Salt
1 Tbsp Lemon juice
To serve, your favourite granola / nuts or seeds (something for crunch!)
Method:
Start by making your strawberries, preheat oven to 180c
Place strawberries into a small oven safe tray and add cinnamon, maple, salt and lemon
Cook for 15-20 minutes till soft, and glossy.
While the strawberries cook, prepare the oats - place a small pot over low heat
Add oats, milk and vanilla, stir occasionally until the mixture thickens and becomes gluggy
Remove the pot from heat, add COLD water, then mix in egg until fully combined
Return the pot to low heat and stir vigorously and continuously until the porridge becomes smooth and creamy
Place into a bowl, top with your roasted cinnamon strawberries and your favourite granola/ nuts or seeds - serve and ENJOY!
Note:
If using quick oats instead of rolled oats, reduce the liquid slightly (by about ¼ cup per 1 cup oats) and cut the cooking time in half. The texture will be softer and less chewy, but still delicious