As autumn begins, the craving for warm porridge in the morning kicks in, and a nice chocolate protein porridge is just what you need.
Breakfast, as they say, should be like a king’s, lunch like a prince’s and dinner like a pauper’s. I will never tire of repeating it, and I thank my parents for instilling this morning ritual in me from a young age, so that it continued with my own children. Our table in the morning is always set as if for lunch; we get up a little earlier but never rush out with just a ‘coffee’.
And then it’s all about organization: soaking chia seeds or oats the night before, preparing chickpea pancakes or crepes made from legumes or whole grains, freezing them, and reheating them in the pan for a minute in the morning. Using 100% nut butters, and so on.
If you’re also a fan of porridge or healthy breakfasts, you might also be interested in:
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
These ingredients are for one breakfast; double or triple them if you like and you can store the leftovers for the next morning. NATURALLY, THE PROTEINS ARE OPTIONAL, YOU CAN EASILY OMIT THEM.
- 1/2 cup rolled oats
- 3/8 cup water
- 3/16 cup soy milk
- 1 tbsp protein powder (chocolate)
- 1 tbsp 80% dark chocolate
- 1 pinch sea salt
- 1 persimmon (ripe)
Tools
- 1 Saucepan
Steps
In a saucepan, pour in the oats, water, and milk, along with a pinch of salt. Stir and let boil for 5 minutes. Turn off the heat, add the chocolate protein and dark chocolate pieces, which will melt quickly. Scoop the ripe persimmon pulp, mash it well with a fork, and finish by pouring the persimmon pulp over the porridge. Serve immediately.
Tips from Thyme and Lentils
Porridge is good warm, but also at room temperature, vary the type of fruit depending on the season. Also, check out the low-GI breakfasts on the blog.
