Dairy-free | Gluten-free
I was scrolling back through my camera roll from our very first, let’s call it a “test trip”, the other night when I came across a photo of oats.
I took it as a sign. So, oats for breakfast it was.
This recipe makes two serves and is generally what I make when I’m after a filling breakfast without making anything particularly complicated.
Ingredients
- ⅔ cup Dad’s Oats (proper rolled oats, not quick or minute oats)
- 30g Bulk Nutrients Earth Protein Powder
- 2 tsp bovine collagen (I use Cell-Squared, but they appear to be out of stock at the moment)
- Pinch of Celtic salt (non-negotiable for me)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- Water
Method
Add all the dry ingredients to a saucepan and cover with water, aiming for roughly 1cm of water above the oats and other ingredients.
I like my porridge slightly runny and creamy, so I often add a little more water as it cooks.
The amount you need can vary depending on what you’ve added, things like linseeds, for example, will soak up considerably more water.
Cook over a gentle heat, stirring regularly, until the oats have softened and the porridge has reached your preferred consistency.
And if you happen to have a spurtle, this is its moment.
What to Put on Top?
Honestly, with this recipe, you don’t really need anything. The protein powder and cinnamon give it plenty of flavour.
But when I’m feeling like something extra, these are some of my favourites:
- Easy Cinnamon Berry Topping
- Enbom Honey
- Banana or fresh berries — rarely both. Personal preference.
- LSA blend — if I have some, I sometimes stir it through while the porridge is cooking for a slightly nuttier flavour.
- Stewed apples — when I have the energy to make them, they’re absolutely worth the effort.
Childhood Nostalgia…
Every now and then, I abandon the protein powder, chia and all the other things that make this breakfast a little more nutritious and revisit my childhood instead.
Just oats, water and salt, topped with Kellogg’s All-Bran, a bit of sugar, and milk.
Not nearly as nutritionally impressive, perhaps, but sometimes breakfast is about nostalgia rather than optimisation.
And there’s something very comforting about eating something you’ve loved since you were a kid.
Especially when you’re doing it from a tiny kitchen on the road.
Quick Question: Have You Ever Used a Spurtle?
A complete side note here, but I am curious! I hadn’t heard of them until a few years ago, when I came across Brian’s Woody Bits at a farmers market in Toowoomba. I bought one, mostly because I was intrigued by the name, and now I use it every single time I make porridge.
A spurtle is a traditional Scottish wooden porridge stirrer. It’s designed to stir oats without making them too gluey or clumpy, and I swear it not only makes the oats feel creamier, but it also makes the whole process feel that little more satisfying… and when you’re making the same breakfast most mornings, I’ll take any excuse to make it feel like a ritual!
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