Time: 15 mins
- 180ml Unsweetened Almond Milk
- 20g Oats (rolled)
- 187g Frozen Berries
- 3g Cinnamon
- 122g Egg Whites
- 16g Almond Butter
- Add the almond milk, oats, and frozen berries to a pot over medium heat. Bring the milk to a gentle boil and continue to cook for three to five minutes or until the oats begin to soften and thicken and the berries are cooked through.
- Add the cinnamon to the pot then slowly stir in the egg whites and continue to stir until the porridge becomes thick and creamy. Transfer to a bowl and top with the almond butter. Enjoy!
No almond milk:
Use another dairy or dairy alternative milk instead.
No almond butter:
Use another nut or seed butter instead. This recipe was created and tested using a combination of frozen strawberries, raspberries, and blueberries.
Additional almond butter, banana slices, fresh berries, or extra cinnamon.
Add maple syrup or honey and vanilla extract.
Refrigerate in an airtight container for up to three days.
Amount per serving
Calories – 344
Fat – 12g
Carbs – 40g
Fiber – 11g
Sugar – 16g
Protein – 21g