FlowBreakfastModerateVegetarianGluten FreeLow Glycemic
Oat Lift Porridge With Fenugreek Cinnamon
A protein first steel cut morning to prime metabolic flow
10 minutes prep30 minutes cookServes 2420 kcal per serving
The Story
Start the day with a porridge that sings of slow calm and steady fuel. This steel cut oats bowl embraces resistant starch by a simple cool and rewarm technique and places protein at the center to steady blood sugar and sustain momentum.
Protein first, slow carbs second and targeted bitterness to nudge metabolic flexibility. Small amounts of apple cider vinegar and fenugreek create a bright counterpoint that supports flow without spikes.
Ingredients
- Steel Cut Oats1 cup
- Water3 cups
- Plain Greek Yogurt1 cup
- Ground Cinnamon1 teaspoon
- Ground Fenugreek1 quarter teaspoon
- Raw Apple1 small grated
- Almond Butter2 tablespoons
- Apple Cider Vinegar1 teaspoon
- Chia Seeds1 tablespoon
- Sea Salta pinch
Method
- 1Bring water to a gentle simmer then add steel cut oats and a pinch of salt
- 2Cook uncovered over low heat until tender about 25 to 30 minutes stirring occasionally
- 3Remove from heat and allow to cool to room temperature then refrigerate for at least one hour to increase resistant starch
- 4Rewarm gently or serve cold then stir in Greek yogurt to prioritize protein first
- 5Fold in grated apple cinnamon and fenugreek
- 6Top with almond butter chia seeds and a drizzle of apple cider vinegar for brightness
Nutrition
Per serving
22g
Protein
54g
Carbs
14g
Fat
Calories420
Fibre9g
Sugars12g
Vitamins
Vitamin C6 mg
Vitamin B60.3 mg
Minerals
Iron2.8 mg
Magnesium110 mg
Utensils
SaucepanSpoonMixing BowlMeasuring Spoons