Spring Breakfast Bowl

Yields1 Serving

THE BASE:
 1/3 cup steel cut oats
 2 tablespoons Chia Seeds
 1 tablespoon Pepita seeds (or sunflower, hemp, poppyseeds etc)
 1 heaped tablespoon Protein powder (flavoured or not - up to you if you like it sweet or a little more plain).
 1 tsp MCT oil
 dash of milk of your choice
TROPICAL TOPPINGS:
 1/2 cup chopped papaya & Australian Pineapple

METHOD:
1

Soak the oats, Chia seeds, Pepitas in just enough water to cover it. Pop a lid on it (to stop any curious bugs) and leave overnight.

2

In the morning, stir through the MCT oil, the protein powder and the dash of milk to get the desired consistency.

3

Top with delicious seasonal fruits.

Nutritional Notes:
4

Most Oat based dishes (like porridge etc) and devoid of protein and fat leaving you starving by mid morning. Try adding in some extra protein like a protein powder, nut butters or even cooked egg whites (hides well in hot porridge!)

Seeds help bump up the fat content but also using some coconut milk, nut oils like macadamia oil or MCT oil in it will keep you fuller longer.

This dish is excellent to pre-make and take with you to work or to have as an afternoon treat.

Collagen Protein dissolves very well in this dish and doesn't leave a little texture like other Vegan proteins.
Milk based proteins (Whey) if you can tolerate it will dissolve well in the mix.

Steel Cut Oats are my favourite choice here as they are less processed and contain more fibre. Not to mention the texture is a lot more chewy which is lovely in this dish!

Ingredients

THE BASE:
 1/3 cup steel cut oats
 2 tablespoons Chia Seeds
 1 tablespoon Pepita seeds (or sunflower, hemp, poppyseeds etc)
 1 heaped tablespoon Protein powder (flavoured or not - up to you if you like it sweet or a little more plain).
 1 tsp MCT oil
 dash of milk of your choice
TROPICAL TOPPINGS:
 1/2 cup chopped papaya & Australian Pineapple

Directions

METHOD:
1

Soak the oats, Chia seeds, Pepitas in just enough water to cover it. Pop a lid on it (to stop any curious bugs) and leave overnight.

2

In the morning, stir through the MCT oil, the protein powder and the dash of milk to get the desired consistency.

3

Top with delicious seasonal fruits.

Nutritional Notes:
4

Most Oat based dishes (like porridge etc) and devoid of protein and fat leaving you starving by mid morning. Try adding in some extra protein like a protein powder, nut butters or even cooked egg whites (hides well in hot porridge!)

Seeds help bump up the fat content but also using some coconut milk, nut oils like macadamia oil or MCT oil in it will keep you fuller longer.

This dish is excellent to pre-make and take with you to work or to have as an afternoon treat.

Collagen Protein dissolves very well in this dish and doesn't leave a little texture like other Vegan proteins.
Milk based proteins (Whey) if you can tolerate it will dissolve well in the mix.

Steel Cut Oats are my favourite choice here as they are less processed and contain more fibre. Not to mention the texture is a lot more chewy which is lovely in this dish!

Spring Breakfast Bowl