Updated: Jul 14, 2019
I find porridge cooked the traditional way (with oats and water) sends my blood sugars crazy by mid morning. So, I started pimping our porridge by adding more protein and fat to keep the blood sugars stable.
To make it you'll need:
1 cup whole grain rolled oats
3 tablespoons chia seeds
3 tablespoons LSA
1/2 teaspoon ground cinnamon
1 apple, grated
3 tablespoons grass-fed butter
1.25 cups water
1.25 cups milk of choice (we like Coco-Quench)
Throw it all into a saucepan and simmer it on low, stirring occasionally. Add more liquid, if required.
I serve it to my kids with a sprinkle of powdered collagen, 1/2 teaspoon of honey, a sprinkle of cinnamon and a dash of milk (plus frozen blueberries for the one child who likes it that way, without for the child who doesn't).
I've also substituted the grated apple for grated zucchini a couple of times (although this was met with a little suspicion and a lot of whinging!).
It generally serves my two (big eating) children one breakfast, plus at least one extra serve in the thermos for morning tea on another day.
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