ALMOND PROTEIN OATS

BY Ceres Organics

vegan   

Ready in 20 minutes | Serves 2


When you think of high protein foods, you probably would not think of almonds – but they’re actually quite a good source of protein. 1 cup of whole almonds has 30 grams of protein, and a small handful you might have as snack will have about 6 grams, which is pretty good going.

For this recipe it would be even better if you were making your own almond milk, or buying a natural product, because it will have more protein than store-bought conventional tetra ones. Almond milk, without added sugar, is low in carbs. And because of the protein content, your body will use the carbs as energy so the sugars aren’t stored as fat!

Almonds are also a good source of fibre. But when you make almond milk, the almond skins and all the fibre end up in your nut milk bag once you’ve strained the liquid. So when you’ve blended your almonds or put them through a juicer, don’t throw the pulp. Instead, mix it with the oats in this recipe for additional fibre.

Oats contain more soluble than non-soluble fibres, so oats are easier for your body to digest. The beta-glucan fibres in oats bind with toxins in your gut and cholesterol in your blood, helping to remove them from the body. This is why oats are recommended for people with high cholesterol. So oats are good for your digestive health and your heart.

As you can see, almond milk and oats here are a pretty awesome combination. You don’t have to use the brown rice malt syrup if you are really watching your sugar intake. Get creative and add spices or other nuts and seeds to add flavour. Make this in bulk and prep your breakfasts ahead of time, this is a super healthy breakfast you can make in minutes. None of that sachet business!

Method

In a medium saucepan, bring the almond milk to the boil. Stir in the oats and vanilla. Reduce heat and simmer, uncovered, for 5 minutes. Stir occasionally to stop the oats from sticking to the bottom of the pot.

Remove oats from the heat. Stir through the brown rice malt syrup. Leave to cool for a few minutes so the oats can absorb remaining almond milk. Stir through peanut butter and and sprinkle over a half handful of coconut.