As a chocolate and citrus lover, this protein-packed hot oatmeal recipe quickly became a staple in my busy mornings! It perfectly combines the intense flavour of cocoa, the freshness of orange and the crunch of pistachios. A nourishing breakfast, rich in fibre and protein, ideal for starting the day right and approved by our dietitians. For more practical ideas, take a look at our tips to increase protein at breakfast.
Preparation
5
min
Cooking
5
min
Servings
2
Nutrition Facts (per serving)
Calories
365
Fat
8
Carbohydrates
52
Fibre
6
Protein
21
Sodium
180
Ingredients
- 185 ml (¾ cup) high-protein milk, 2% M.F. (NatrelPlus type)
- 125 ml (½ cup) water
- 160 ml (⅔ cup) rolled oats*
- 45 ml (3 tbsp) skim milk powder (or protein powder of choice)
- 30 ml (2 tbsp) cocoa powder
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) ground flax seeds
- Zest of ½ orange
- 20 ml (4 tsp) orange juice (¼ orange)
- 5 ml (1 tsp) vanilla extract
- 1 pinch salt
- 60 ml (¼ cup) plain 0% Greek yogurt
- 15 shelled pistachios, chopped
Preparation
- In a small saucepan**, add the rolled oats, protein milk, water, milk powder, cocoa, maple syrup, flax seeds, orange zest and juice, vanilla extract and salt.
- Heat over medium heat, stirring frequently, until it comes to a gentle boil.
- Reduce heat and cook for 2 to 3 minutes, stirring, until the oatmeal thickens.
- Transfer to two bowls. Top each with 2 tbsp of yogurt and chopped pistachios. Serve hot.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
*For a gluten-free recipe, be sure to choose certified gluten-free oat flakes.
**The oatmeal can also be cooked in the microwave. Cook for 2 minutes, stir, then continue cooking for 1 to 2 minutes, or until thickened. Watch closely to prevent overflow.
