Go Back
Vegan protein porridge - The First Mess
Print

Vegan Post-Workout Protein Porridge

This vegan protein porridge has all the delicious comfort of creamy oatmeal with the nourishing protein of a few surprising ingredients added.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 5 ingredients, coconut, coconut butter, lentils, non-dairy milk, oatmeal, oats, peanut butter, pulses, quinoa, steel cut oats, urad dal, vanilla, white lentils
Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 8 hours
Total Time 25 minutes
Servings 4
Author Laura Wright

Ingredients

Porridge

  • ½ cup steel-cut oats certified gluten-free if necessary
  • ½ cup quinoa
  • ½ cup white lentils aka urad dal
  • 1 tablespoon apple cider vinegar
  • 2 cups water + extra
  • 2 cups non-dairy milk + extra
  • ¾ teaspoon sea salt
  • ¾ teaspoon vanilla powder optional

Toppings

  • ground cinnamon
  • ground cardamom
  • freshly grated nutmeg
  • fruit compote
  • nut/seed butter
  • coconut flakes
  • chopped nuts/seeds
  • warmed up non-dairy milk

Instructions

  • In a large bowl, combine the steel-cut oats, quinoa, lentils, and apple cider vinegar. Cover the grains with hot water and leave to soak overnight.
  • The next day, drain and rinse the grains and lentils. In a large saucepan, bring the 2 cups of water, plant-based milk, salt, and vanilla powder, if using, to a simmer. Add the grains and lentils to the pan and stir. Bring the porridge to a strong simmer. Cook the porridge until thickened and creamy, stirring frequently, about 25 minutes total. Add more liquid if the porridge seems dry.
  • Serve the protein porridge hot with plenty of toppings. See headnote for make-ahead instructions.

Notes

  • If you’re making this ahead for meal prep, cool the porridge down completely. Then, portion 1-cup servings of the cooked porridge into sealable containers. Store these in the fridge. When you’re ready to reheat, scrape out the porridge into a small saucepan and add a big splash of plant-based milk. Set the pan over medium heat and stir frequently until porridge is simmering. Serve hot with toppings.
  • The soaking isn’t totally necessary, but I do find that the porridge doesn’t feel as heavy when I do take the time to do it. Also, the soaking seems to mellow the lentils a touch more. Your choice!
  • For a quick compote here, I combined a handful of chopped strawberries, a big handful of blueberries, a drizzle of maple syrup, splash of water, a pinch of vanilla powder, and a squeeze of lemon juice in a small saute pan over medium heat. As the berries cooked, I mashed them with a fork to make it saucy. Once it thickened a bit, I took it off the heat.
  • I think you could use the more common red split lentils here, but you could reduce the amount of liquid by a ½ cup. Also, the colour definitely won’t be as creamy, but you’ll get the same effect overall.
  • White lentils can be purchased through many outlets online, and for my Canadians: I’ve been buying them at Bulk Barn.