This is going to revolutionise your porridge game! It tastes exactly like cake batter so you can enjoy a bit of sweetness in the morning. The ingredients are essentially the same as the muffin batter but this bowl is significantly healthier than cake in the morning and doesn’t cause a blood sugar spike while keeping you full for hours.
It might sound strange to mix an egg into your porridge but the egg turns to custard when cooked and adds a rich buttery creaminess. Likewise, eggs are really high in protein so this breakfast not only tastes good but you can get those all important gains.
Blueberry Muffin Batter Porridge
Serves 1
Ingredients
50-60g of rolled oats 250-300ml of milk/water 1 large egg 1/2 teaspoon of vanilla extract 1/2 teaspoon of cinnamon Pinch of nutmeg 1/8 teaspoon of baking powder 1 teaspoon of sweetener of choice 1 teaspoon of butter (optional) Small punnet or blueberries (~80g)
Method 1. Add the oats, liquid, cinnamon, nutmeg and vanilla extracts to a pan and heat on medium. Stir constantly. 2. Once the oats are looking creamy but there is a bit of liquid left, take the oats off the heat and leave to cool for a couple minutes until slightly warm. 3. Stir in a whisked egg slowly into the pan until incorporated well and no eggy bits are visible.
4. Stir in the sweetener, baking powder, butter and the blueberries and increase the heat to medium low, stirring often until you reach your preferred consistency - this normally takes 5 minutes.
5. Top with a dollop of blueberry jam and a drizzle of honey :)
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