Turmeric Chia High Protein Oatmeal
Creamy turmeric high protein oatmeal made with whey, chia seeds and cashew butter. Nearly 50g protein in a warming, balanced breakfast bowl.
Ingredients
- 50 g rolled oats
- 3 tsp chia seeds
- 325 ml milk dairy or unsweetened plant milk
- 1/2 tsp ground turmeric
- Pinch ground black pepper
- Pinch sea salt
- 1 tbsp cashew butter
- 30 g vanilla whey protein powder
- 1 tsp honey or maple syrup Optional - to taste
Instructions
- Add oats, chia seeds, milk, turmeric, black pepper, and salt to a small saucepan (1–1.5 litre capacity). Whisk well to disperse the chia.
- Place over medium heat and bring to a gentle simmer, stirring regularly to prevent sticking.
- Reduce to low and cook for 6–8 minutes, stirring every 30–45 seconds, until the oats are tender and the mixture is creamy but slightly loose.
- Stir in the cashew butter until fully melted and incorporated.
- Turn off the heat and let the porridge sit for 45–60 seconds so it is hot but not bubbling.
- Add the whey protein gradually while stirring continuously. If the porridge thickens too much, loosen with a splash of milk until smooth.
- Taste and adjust sweetness if needed. Let rest 1 minute before serving.
Notes
- Spice profile: Add a pinch of cinnamon or cardamom to soften the turmeric, or a small amount of vanilla for warmth.
- Fruit additions: Stir in mashed banana at the end for natural sweetness, or top with berries for contrast.
- Nut butter swaps: Almond butter works but has a stronger flavour; peanut butter makes it more pronounced and less subtle.