Porridge is a viral preparation in Anglo-Saxon countries that use it as a typical morning breakfast. It is a kind of soup, generally based on oats, to which other ingredients are added, such as milk (cow or vegetable), dried and fresh fruit, seeds and spices. Preparing a protein porridge can be very useful for athletes, but it is also recommended for those who consume little protein during the day.
Protein Porridge With Amaranth
In this recipe, we will use amaranth as the basis of the porridge. It is a very protein and gluten-free pseudocereal, therefore suitable for celiacs. For the preparation, we need:
- 1 cup of amaranth
- 200 ml of water
- 200 ml of soy milk (or oats)
- 1 tablespoon of maple syrup
- 1 pinch of salt
- Cinnamon
- 30 g of dried fruit (almonds, walnuts, pine nuts, raisins, etc.)
Soak the amaranth with two cups of water for at least 3-4 hours and then rinse it well under running water. In a saucepan, pour the vegetable milk, amaranth, salt and cinnamon and let it cook for about 25-30 minutes. When the amaranth is cooked, remove it from the heat and add the maple syrup and chopped nuts. Our porridge is ready for a protein and gluten-free breakfast.
Protein Porridge With Quinoa
Quinoa is also a recommended ingredient for making protein porridge for breakfast. Once cooked, this gluten-free pseudocereal becomes soft and a little sticky, excellent to be enjoyed with the addition of sweet ingredients. You need:
- Half cup quinoa 120ml
- water
- 230ml plant milk
- 2 tablespoons maple syrup
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- Cinnamon
- Chopped dried fruit for garnish
Put the milk, water and quinoa (previously washed) in a saucepan and boil it; when it comes to a boil, lower the heat and continue cooking over medium heat. Add the maple syrup, cinnamon, chia and hemp seeds and cook for 15 minutes. In the end, garnish with chopped dried fruit.
Cocoa Protein Porridge
Here is the latest recipe to prepare a delicious protein porridge with cocoa flavor. We will use some ingredients seen in other recipes, such as oat flakes and a banana and some cocoa powder, to make it more palatable. Ingredients:
- 40 gr of oat flakes
- 1 banana
- 1 tablespoon of unsweetened cocoa powder
- 120 ml of vegetable milk (soy or almonds)
- 1 tablespoon of chopped dark chocolate
- Strawberries to taste
Mash the banana to purée it and put it in a saucepan with the oat flakes, vegetable milk and cocoa. Cook over medium heat for about ten minutes until the oats absorb all the milk. Mix well and transfer to a bowl. Add the chopped dark chocolate and strawberries… a mouth-watering protein porridge is ready.
Porridge With Soy Milk
There is nothing better than waking up to a porridge-based breakfast, especially if you have a sweet tooth like this one. Oat flakes are a beneficial ingredient in a healthy and balanced diet, especially for athletes. A little patience is enough to bring to the table a porridge with soy milk, seeds, nuts and creamy chocolate like this one. That’s how. Ingredients
- 50 of oat flakes
- 125 ml of soy milk
- 1 pinch of salt
- 1 tablespoon of honey
- 1 teaspoon of pumpkin seeds
- 1 teaspoon of ground flaxseeds
- 1 tablespoon of chopped almonds
- 1 tablespoon of dark chocolate flakes
- 2 tablespoons of plain yogurt
Pour the soy milk into a saucepan, add the oat flakes, a pinch of salt and bring to a boil. Lower the heat and, stirring, let it absorb all the liquid from this point on. Turn off the heat, add the honey and mix. Transfer to a bowl and cover with pumpkin seeds, chopped flax seeds, almonds and chocolate flakes. You can replace almonds with cashews, peanuts, walnuts, hazelnuts, and honey with brown sugar or maple syrup. Finally, chocolate can give way to raisins, prunes or other dehydrated fruit.
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