This has been my favourite breakfast lately. I love having a cosy bowl of warm porridge after my morning gym session, I find it super filling and nourishing. To add extra easily digestible plantbased protein I have added some cooked quinoa instead of using just oats. The result is a super creamy, thick and hearty porridge which will keep you full without feeling sluggish until lunchtime. For an extra kick of protein and a sweet vanilla flavour I have used Fit Delis Vanilla protein powder which also has lots incredible superfoods and it’s completely free from any artificial sweeteners, flavours and thickeners. The chia jam is juts the perfect topping! especially when combined with a generous dollop of peanut butter. You can also make a larger batch of the jam (just double the measurements) to keep in the fridge as it taste delicious on spread on bread or with yogurt.
I am also so excited to have started collaborating with Fit Delis – a new range of plant based protein powder using only natural ingredients. Their range of clean and natural supplements are delicious free from artificial sweetener, flavours and thickeners.
I guess because I am food blogger I have definitely tried my fair amount or protein powders and most of them I find have either a very powdery texture or they are overly sweet because of too much stevia. What I like about the Fit Delis range is that all the flavours taste really delicious and as I already mentioned have really good quality ingredients.
1/2 cup of cooked quinoa
1/2 cup of oats
1 cup of almond milk + water if needed
1 scoop of Fit Delis Vanilla protein powder
1 tablespoon of milled flaxseed
1 tablespoon of sunflower seeds
1 tablespoon of raisin or goji berries
For the chia raspberry jam:
1 cup of frozen raspberries
1 tablespoon of chia seeds
1 tablespoon of honey or maple syrup – optional, you can leave it out if you like to keep it low sugar
Fresh berries or fruit of your choice
a dollop of peanut or almond butter
or whatever you fancy!
Start by making the chia jam: simply place the raspberries in a small pan with a splash of water. Let them simmer on a medium to low heat for about 10 minutes until they become like a puree. Add the chia seeds and honey (if using) and cook for another 5-8 minutes until it starts to thicken up. Remove it from the heat and leave it onto one side.
To make the porridge simply place all tribe ingredients into a pan and cook it on a medium heat for 10-15 minutes. Keep stirring from time to time and add water if the mixture becomes too dry. You want to have a creamy and gloopy kind of consistency.
Serve immediately with a generous dollop of the chia jam, nut butter and other toppings of your choice. If you have any leftovers of the chia jam you can store it in an airtight container in the fridge for few days.