On mornings where I have to be up and out early, it’s really hard for me to motivate myself to make a decent breakfast. Three $5-soy flat whites later and I find myself hungry, irritable and regretful that I didn’t prepare for the day better.
Even if I do decide to splurge on food (because coffee somehow always feels like a better use of my money), I often end up lower on funds and satisfaction than I would have been if I had just prepared my food at home.
Sometimes, however, I am smart and remember to make breakfast ahead of time so I avoid blowing it on an overpriced hot drink and vegan pastry combo. In fact, sometimes I even have the motivation and forethought to make a healthy, wholesome breakfast that’s based on the pastry I would otherwise impulse-buy in the absence of a real meal.
This protein porridge is an example. I don’t make it every time I need a good breakfast in a hurry, but I should–because it’s full of protein and fiber that keep me going through the morning, and it tastes sweet enough to satisfy my need for a saccharin breakfast. (Tell me, is this an American thing?)
You can either prepare the dry ingredients ahead of time and add the hot water and frosting in the morning like I tend to do, or go for the slightly lazier approach and combine everything (water and frosting included) the night before, store in the fridge overnight, and microwave in the morning.
While I typically go for Prana On Vanilla Crème protein powder (which is available in Oz), I also recommend either a Sunwarrior Vanilla protein for my American friends, or a Garden of Life Chai flavored protein if you’d really like to amp up that cinnamon roll taste.
If you have any other protein suggestions for this recipe, feel free to let me know in the comments!
Cinnamon Roll Protein Porridge
- 1/2 cup rolled oats
- 3 tbs., divided vanilla protein powder of choice
- heaping 1/4 tsp. cinnamon
- 1/16 tsp. salt
- 2 tbs. roasted almonds
- 1/4 tsp. vanilla extract
- 1 tbs. vegan butter (optional)
1. Combine oats, 2 tbs. protein powder, 3/4 of the cinnamon, salt and almonds in bowl or Tupperware (if preparing ahead).
2. Add about 1 cup of boiling water and stir, then let sit for 1 minute.
3. While you’re waiting for the porridge to thicken, combine remaining vanilla protein, cinnamon, vanilla extract and butter in a separate container.
4. Start to stir into a paste, adding water as needed until you’ve reached your desired “frosting” consistency.
5. Return to oatmeal, adding a bit more water if you prefer it runnier.
6. Drizzle with frosting and enjoy!
Also by Quincy: Eggless Scramble On Toast With Matcha Hollandaise
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Photos: Quincy Malesovas