Blueberry Tahini Protein Oatmeal
Method
Cook the oats: Add the oats, soy milk, cinnamon, vanilla and salt to a saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until creamy but still slightly textured.
Add the berries: Stir in 80 g of the blueberries and cook for another 2 minutes. Gently crush a few berries with the back of the spoon so they release their colour and juices into the oatmeal.
Add the protein: Remove from the heat and fold in the cottage cheese and chia seeds. Stir until creamy and well combined. Let stand for 1 minute to allow the chia seeds to thicken the mixture.
Finish: Divide between two bowls. Top with the remaining blueberries and chopped walnuts. Drizzle with tahini, sprinkle with lemon zest and finish with a small amount of maple syrup if desired.
Vegan option: Replace the cottage cheese with 150 g unsweetened high-protein soy yogurt or 150 g silken tofu blended until smooth. Use unsweetened soy milk for the best protein content. The recipe is otherwise naturally vegan. Creamy oats meet juicy blueberries, nutty tahini and crunchy walnuts in this surprisingly sophisticated breakfast. Cottage cheese and soy milk boost the protein, while chia seeds, oats and berries provide plenty of fibre for a satisfying start to the day.
Nutrition Facts
Per serving
