This protein-packed porridge is an absolute nutrient powerhouse, with two eggs per serve! Now I know that eggs in porridge might sound a little odd, but it works! Find out below why I’m a firm believer that eggs belong in porridge. Trust me, once you’ve tried this recipe you’ll be a convert.
Eggs in porridge you say? What’s the deal?
I know it sounds strange and maybe even a little bit gross, I thought so too at first. But hear me out. We happily add egg to all sorts of baked goods – cakes, pancakes, baked oats, and the like. So why not porridge?
Once you get used to doing it, it will become the norm. Now I don’t even question it and sometimes I add three eggs for a bigger protein hit. Which brings me to why I add an egg to porridge.
Egg ups the nutrition ante
The nutritional profile of your porridge will vastly improve. Oats have a reputation for keeping us full until lunch. But I don’t think they live up to their reputation…
This is because oats are carbohydrates (mostly starches and fibre). So a bowl of porridge made with milk and perhaps topped with honey and banana, provides a significant amount of carbohydrates.
Carbohydrates are the only macronutrient that significantly raises blood sugar. So after a bowl of porridge with banana and honey our blood sugar (glucose) will rise quickly. Insulin is then released to move that glucose out of the blood. Insulin is very efficient at its job, and often more insulin is released than is needed, which causes our blood sugar to drop too low.
Cue an energy crash and cravings for sugar or stimulants (a mid-morning coffee for instance) and if you leave it too long before eating again, you might experience worse symptoms like headaches, irritability or dizziness. This blood sugar dysregulation has been shown to be harmful to fertility and a high dietary intake of sugar and simple carbohydrates has been linked to increased risk of ovulatory infertility.
This does not mean that all carbohydrates need to be eliminated from your diet, just that they should be balanced carefully with other foods to minimise peaks in blood sugar.
So, that’s why I think eggs, which contain only protein and fat (and tons of other fertility-boosting nutrients) are the perfect addition to your morning oats. It’s become my signature combination. Try it and let me know in the comments how you get on.
What if I don’t eat eggs?
If you don’t eat eggs then I recommend adding a scoop of high-quality protein powder to your oats. If you’re vegan then I recommend Nuzest Clean Lean Protein. Or if you’re not vegan, then Ancient + Brave True Collagen Powder is my top choice.
Protein-packed porridge ingredients
This tasty porridge bowl is made with cashew milk, gently spiced with ginger and topped with apple and cashew butter and cashew nuts. If you don’t like cashews, switch for a nut you prefer. You could use almond milk, almond butter, and raw almonds instead.
- Rolled oats: I like chunky oats for porridge and always choose gluten-free. Make sure you get gluten-free if you’re following a gluten-free diet, because although oats are gluten-free they easily get contaminated.
- Cashew milk: I use cashew milk in this recipe because it is such a deliciously creamy plant milk. You can use any milk you prefer.
- Vanilla extract: Look for pure vanilla extract, not vanilla flavouring.
- Ginger: Brings a gentle warmth to this porridge. If you’re not keen on ginger, try cinnamon.
- Eggs: We already know why these are important.
- Toppings: Extra cashew milk, finely sliced apple, cashew butter and cashew nuts for extra creamy, nutty goodness.
How to make protein-packed porridge
You can make this porridge in three easy steps:
- Combine: Place the oats, milk, vanilla, ginger and eggs in a medium saucepan and whisk to combine.
- Cook: Place the pan over a medium heat and cook, whisking occasionally, for 4-5 minutes, or until the oats are thick and creamy.
- Serve: Spoon the oats into a serving bowl, top with a little with extra milk and drizzle with cashew butter. Sprinkle with the apple and cashew nuts to serve.
More porridge recipes to try
More breakfast recipes to try
- Breakfast egg muffins
- Green goddess omelette
- Easy buckwheat crêpes
- Spring vegetable shakshuka
- Sweet breakfast omelette
I hope you enjoy this protein-packed porridge recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 50 g gluten-free rolled oats
- 125 ml cashew milk plus extra to serve
- 1 tsp pure vanilla extract
- ½ tsp ground ginger
- 2 large organic free-range eggs beaten
- 1 tbsp smooth cashew butter
- 1 small red apple cored and thinly sliced
- 1 tbsp cashew nuts roughly chopped
- Place the oats, milk, vanilla, ginger and eggs in a medium saucepan and whisk to combine.
- Cook over a medium heat, stirring occasionally, for 3-4 minutes, or until the oats are thick and creamy.
- Spoon the oats into a serving bowl, top with a little extra milk and drizzle with cashew butter. Sprinkle with the apple and cashew nuts to serve.