Warm quick-cooking Porridge

Oats provide soluble fibre that feed the bacteria in the gut. The bacteria produce acids from this fibre which help to maintain good blood sugar levels and excrete cholesterol and toxins from the body. On a cold Winters day, a warm breakfast can help to get us out the door. The toasted almond flakes are a game-changer ……gor…. geous

The biggest health challenge on a Low Carb food plan is to achieve a Fibre level of 20g to 30g. I include oats because of their valuable fibre.

1 Serving: Carb 20g          395 Kcals

One Serving

Fibre

Protein

Carbohydrate

Fat

12g

12g

20g

28g

 

Ingredients

15g, 3 heaped teaspoons  raw whole Oats

15g, 3 heaped teaspoons Oat Bran

cooked in 250ml water

20g, desiccated coconut

20g, toasted almond flakes

10g, Chia or flax seeds

Method

Optional: Pre-soak the oats the night before in warm water.

In the morning, add a little more cold water with the oats to a saucepan and cook it gently to bring it to the consistency you like.  It cooks really quickly after pre-soaking. Mix in the seeds and coconut.

Dry fry 2 to 3 teaspoons, flaked almonds, sprinkling cinnamon (if you like it) on top as they toast. Top the porridge with them.

Fry a bulk of them and store them cold in a glass jar to speed up breakfast time.