I am addicted to porridge oats, definitely because of how versatile they are (the variations are endless, (although I am yet to embrace my inner Heston Blumenthal and create Hot & Cold at the same time – but who knows) and mostly because of the influx of carbohydrates in the morning after a heavy workout. On weekends there is definitely more time to carefully cook oats on the hob with a watchful eye so as to guarantee them going really fluffy and steaming hot. Mon – Fri when when things are more hectic with college and work etc. having oats made from then night before is of great benefit to staying on track and getting to eat on time especially if there is no option of hot water readily available. Whatever your preference – Hot or Cold you can elevate a simple bowl of oats into winner with a few keep steps and ingredients.
Are the pieces of chocolate crumbled up over the top. Made by an Irish company called the foods of athenry they can be found in Tesco, and are frigin delish man. That’s the best way to describe them. Usually when I’m struggling to reach Carbs ‘ll have some of them in my yogurt too, so check them out.
Making Oats Hot or Cold
Either way the ingredients are the same, the only difference is ho oats are made fresh and cold oats are left in the fridge overnight.
Quantities will vary from person to person but for the purpose of this recipe I’ll just use my quantities.
200ml – 250ml Unsweetened Almond Milk
85g Porridge Oats
30g Vanilla Whey
6g Peanutbutter powder
5g Cacoa Powder
5g Flaked Almonds
2 Cookie Shots
Overnight Oats (Cold)
Mix all of the dry ingredients together, add the liquid then leave overnight in the fridge. Berries and Almonds on top.
Hob Oats (Hot)
Toast the Almonds in a dry pan over a very low heat as they brown in no time. Put the Oats and milk into a small pan and slowly bring to the boil. Allow to simmer, mixing it away until most of the liquid has been absorbed. Add in the Protein powder and the Cacoa and take off the heat. Continue to mix everything until the powder has dispersed evenly and the porridge is light and fluffy. Add some hot water from the kettle if it becomes too stodgy – this should loosen up there afterwards.
Mix the Peanut-butter powder with a small amount of water – instructions are usually on the packet. Pour this over the top, crumble up the cookies and add a handful of berries.
Hope you enjoy this one, by far one of my favorite variations of Oats although I did make Mocha flavored Oats this week which where very impressive. For those I used Beanies flavored instant coffee. Recipe will be posted next week, until then it can also be found on my Instagram (@feastfoodco) so feel free to head over and take a look.