Blueberry and almond high protein, gluten and dairy-free porridge
Porridge can be pretty carbohydrate heavily and this recipe tries to add in plenty of protein for balance. Balancing carbs with protein in each meal is important for stabilising my blood sugar levels and does wonders for PCOS.
80 grams (gluten free) organic rolled oats
150 ml almond milk (unsweetened)
2 tablespoons of chai seeds
1 tablespoon almond butter
2 tablespoons flaked almonds
1 handful of blueberries (fresh or frozen)
If you are an organised soul and remember to do so, soak the (80 grams) oats and (2 tablespoons) chai seeds in the almond milk overnight so that chai and oats are soft ready for making porridge in the morning. If you forget, as I frequently so, that's not a problem provided you don't mind some crunch from your chai seeds.
Pour into the pan the (80 grams) of oats, (150 ml) almond milk and (2 tablespoons) chai seeds. Add the (1 tablespoon) almond butter. Place the pan on a hob over a high heat for 5 minutes until the milk begins to bubble, stirring frequently to break up and blend in the almond butter.
Then add (1 handful) of blueberries and (2 tablespoons) of flaked almonds into the pan and stir for 1 minute. After 1 minute the blueberries should be heated and you can take the pan off the hob and tuck into the porridge.