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.
