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:

1. Start by making your strawberries, preheat oven to 180c

2. Place strawberries into a small oven safe tray and add cinnamon, maple, salt and lemon

3. Cook for 15-20 minutes till soft, and glossy.

4. While the strawberries cook, prepare the oats - place a small pot over low heat

5. Add oats, milk and vanilla, stir occasionally until the mixture thickens and becomes gluggy

6. Remove the pot from heat, add COLD water, then mix in egg until fully combined

7. Return the pot to low heat and stir vigorously and continuously until the porridge becomes smooth and creamy

8. 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