Mince Pie Protein Porridge

Michelin Star Chef Brad Carter is back with this Christmas cracker of a recipe! Bringing you all the festive flavours of a mince pie (minus the hefty sugar and fat content) bursting with fruit, nuts, slow-release carbohydrates and packed full of protein to keep you fuller for longer!

Serves: 1

Nutrition per Serving: kcal: 486, Protein: 33g, Carbs: 65g, Fat: 12g

Here’s what you’ll need:

Ingredients

• 50g TPW oats
• 150ml hazelnut milk or almond milk
• 1 (30g) scoop Whey 360 Extreme Cinnamon Cereal Milk flavour
• 5g coconut sugar (optional)
• 8 flame raisins
• 3 prunes, diced
• 8 almonds
• The zest & juice of 1 clementine
• 1 clementine cut into segments

Method

1. Put the clementine segments, juice & zest into a bowl then add the raisins, prunes & almonds, stir together so everything is evenly coated & mixed, leave to macerate for 10 minutes.
2. Heat the nut milk then add the oats.
3. Cook the oats for around 3 minutes in the nut milk until softened.
4. Add the almond butter & cinnamon protein powder & mix together, smoothing out any clumps.
5. Remove the porridge from the heat.
6. Spoon the porridge into a serving bowl then sprinkle with coconut sugar (if using) & gratinate with a blowtorch or under a hot grill.
7. Spoon on the fruit mixture evenly over the porridge in a flat layer, eat immediately.