This Protein Porridge Bake recipe makes a perfect post-workout breakfast as it’s really filling and nourishing. It can also be prepared from the night before so you’ll only need to heat it up in the microwave and you’ll be good to go, so you won’t be faffing around in the kitchen in the morning!
I love thick and creamy porridge so this protein porridge bake recipe has the perfect consistency for me as the oats become super soft in the oven. The whole mixture does become much thicker if not eaten straight away and stored in the fridge, so you can stir some extra plant-milk/yogurt through before re-heating if you prefer a slightly runnier consistency.
I always use FreeSoul’s protein powder as they fortify their vegan blend with vitamin B12 and iron (plus a few other vits and minerals). For this Protein Porridge Bake recipe I used their new Ginger Biscuit flavour which tastes amazing (it tastes like ginger nuts plus cinnamon!), and went really well with the grated apple and chopped dates that I added.
This protein porridge bake is vegan, I used coconut milk (the pouring type not tinned as it’s fortified with calcium/B12), but you can use your favourite plant-based milk instead -I reckon Alpro’s Hazelnut milk would taste amazing in this!
These protein baked oats are naturally sweetened with dates and grated apple so this meal so has a lower glycemic index (GI) than if you were using honey or maple syrup. The science behind GI is quite complex but in short, low GI foods release sugar into the bloodstream relatively slowly and have been shown to increase satiety and also play a part in managing diabetes.
Protein Porridge Bake
Baking the oats makes this porridge have a lovely thick and creamy texture. The Free Soul Ginger Nut protein powder I used tastes amazing and I really recommend it!
- 60 grams rolled oats
- 100 ml coconut milk (the pouring kind)
- 5 dates (chopped)
- 1 apple (half grated, half sliced)
- 30 grams Freesoul Ginger biscuit protein powder
- 1 tsp ground cinnamon
- 1 handful chopped hazelnuts (optional)
- boiling water
- 1-2 tbsp vegan yogurt (optional)
- few slices chopped banana (optional)
Preheat oven to 180 C.
Place the oats in a large bowl and pour over enough boiling water to just cover them. Leave to thicken for roughly 10 mins
Microwave the grated apple in a bowl for around 30 seconds on high so that you form a purée.
Add the protein powder to the oats and stir in enough water so that you form a smooth, thick paste.
Once the oats have absorbed the water, add in the protein apple mixture along with the rest of the ingredients (apart from the apple slices) and stir.
Pour the mixture in a smooth oven proof dish so that is roughly 3-5mm thick, top with the sliced half of the apple.
Bake for 20 mins. Serve immediately or leave in the fridge overnight once and reheat the next morning in the microwave for around 90 seconds and serve with vegan yogurt and chopped banana.
You can make these baked oats without protein powder if you don't have any, but I think adding it helps become more filling and nourishing.