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:


  • 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


  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.
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Birmingham born Chef Brad Carter of Carters of Moseley is dedicated to making the best of seasonal British produce with a commitment to sustainability. Awarded a coveted Michelin Star in 2015, Brad is also a regular on BBC’s Saturday Kitchen

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