FlowBreakfastEasyVeganGluten FreeDairy Free
Morning Flow Porridge
Steel cut oats with cooled sweet potato and warming spices
10 minutes prep25 minutes cookServes 2380 kcal per serving
The Story
A gentle morning ritual built to steady glucose and invite ease. Toasted fenugreek and cinnamon lift the earthiness of steel cut oats while a spoon of cooled sweet potato introduces resistant starch for slow burning energy. Finish with a whisper of apple cider vinegar to prime digestion and a protein first scoop for lasting satiety.
Begin with protein then embrace slow carbs and cooled starch to encourage metabolic flow. Small acidic touches and warming spices deepen insulin sensitivity and calm appetite.
Ingredients
- Steel Cut Oats1 cup
- Water3 cups
- Cooled Cooked Sweet Potato Mashed1 half cup
- Pea Protein Powder1 scoop about 20 grams
- Ground Cinnamon1 teaspoon
- Fenugreek Seeds Lightly Toasted And Groundquarter teaspoon
- Apple Cider Vinegar1 teaspoon
- Ground Flaxseed1 tablespoon
- Brewed Green Tea1 cup
- Sea Saltpinch
Method
- 1Toast fenugreek seeds briefly in a dry pan until fragrant then grind to a powder and set aside.
- 2Bring water and brewed green tea to a gentle simmer and stir in steel cut oats. Cook for 20 minutes over low heat until tender.
- 3Fold in mashed cooled sweet potato and cinnamon and remove from heat. Stir in pea protein while the porridge is hot to activate protein first absorption.
- 4Add apple cider vinegar and ground fenugreek and season with a pinch of salt. Sprinkle ground flaxseed before serving.
- 5Allow leftover portions to cool fully before refrigerating to increase resistant starch and strengthen slow carb benefits.
Nutrition
Per serving
18g
Protein
55g
Carbs
9g
Fat
Calories380
Fibre10g
Sugars8g
Vitamins
Vitamin A1200 mcg
Vitamin C10 mg
Minerals
Iron4 mg
Magnesium120 mg
Utensils
SaucepanWooden SpoonMeasuring CupsSmall SkilletBowl