Time: 15 mins
Servings: 1
Ingredients:
- 180ml Unsweetened Almond Milk
- 20g Oats (rolled)
- 187g Frozen Berries
- 3g Cinnamon
- 122g Egg Whites
- 16g Almond Butter
Directions:
- 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!
Notes!
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 toppings:
Additional almond butter, banana slices, fresh berries, or extra cinnamon.
More Flavour:
Add maple syrup or honey and vanilla extract.
Leftovers:
Refrigerate in an airtight container for up to three days.
Nutritional Info:
Amount per serving
Calories – 344
Fat – 12g
Carbs – 40g
Fiber – 11g
Sugar – 16g
Protein – 21g
