Coconut Protein Oatbran Porridged Egg Whites
Most people buy a box of cereal and day after day go through their breakfast routine of opening the milk carton, loading up the cereal bowl, pouring milk onto cereal, sleepishly locating a spoon, sitting down and cronch cronch cronch. Sometimes eggs may make an appearance to ‘spice things up’ – literally so in Mexico, where black where beans, salsa, tortillas and chiles join up for the waking. Other times –> booom!!!
Sausages, mushrooms, tomatoes, black/white pudding, accompany the eggs and take over huge (English, Scottish or Irish) plates. Then, of course, there’s yogurt, fruit, pancakes, waffles, french toast, pastries or toast to lubricate generous amounts of caffeine. It’s endless really!
Well, recently, my answer to, ‘pick one thing could eat every day for breakfast’ has been protein-loaded oatbran porridge. LOVE the stuff!
250ml coconut milk
25g oat bran
34g powdered egg whites (the egg whites beaten and fluffed up with bit o’ water)
1. Milk goes in, enter the oats, boiling begins, simmering ensues.
2. Egg whites are beaten, they are poured into the milk+oatbran, heat is reduced, wooden spoon brings bottom to top folding whites into porridge and BAM – ready.
Macros per Serving (out of 1):
With oat bran =
18.8g carbos (4.1g fiber)
With instant oats =
24.6g carbs (1.8g fiber)
(notice the carb/fiber difference of the former vis-a-vis the latter)