This is a great low-carb grain-free nut-free breakfast option. It’s packed with antioxidants, fibre, healthy fats, and protein, and works well with sweet or savory toppings (hello poached egg and avocado!).
Super Seedy Protein Porridge has a wonderful mix of textures thanks to the toasted seeds and creamy coconut milk. What a wonderful way to start the day!
Ingredients for 4 servings:
2 Tbsp raw pumpkin seeds
2 Tbsp raw sunflower seeds
8 Tbsp chia seeds
2 scoops Nuzest Clean Lean natural protein powder
4 Tbsp shelled gluten-free hemp seeds
2 Tbsp gluten-free flaxseed meal
2 Tbsp sesame seeds
1 can (1.5 cups) organic full-fat coconut milk
1 1/2 cups unsweetened almond or nut-free milk
optional 1 1/2 tsp pure vanilla extract (omit for savoury porridge)
optional Lakanto monkfruit or pure stevia or raw honey (nonvegan) to sweeten as desired
optional sweet or savoury toppings: fruit, nuts/seeds, nut butter, toasted coconut, peeled tigernuts, bee pollen, granola, yogurt, drizzle of honey or maple syrup; poached eggs, sautéed greens, diced avocado
Preheat oven to 350F.
Spread pumpkin seeds and sunflower seeds in a single layer on a rimmed baking sheet and toast for 5 minutes or until golden brown. Remove from oven and set aside to cool.
In a medium sized bowl, mix together chia, protein powder, hemp, flaxseed meal, and sesame seeds. Add cooled pumpkin and sunflower seeds and stir to combine.
Whisk in coconut milk and almond milk. Allow to sit for 10 minutes, then whisk again. Cover and refrigerate overnight.
In the morning, serve warm or cold with your favourite toppings.
Super Seedy Protein Porridge can be stored in an airtight container in the fridge for up to 5 days.