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Eat Well Dec. 12. 2014
Breakfast

Chocolate Malt Breakfast Bowl

Dec. 12. 2014
Breakfast
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

I love porridge, you’ve already heard many confessions about my love of porridge and mueslis; Nourishing Muesli, Mulberry Soaked Oat PorridgeCherry Cardamom Bircher Muesli and Mexican Chocolate Zoats to just name a few. The one style or variation I’ve yet to share is a protein rich vegan version! Chocolate Malt Breakfast Bowl is a chocolatey protein-rich porridge perfect for those of you looking to increase the plant-based protein in your diet. It tastes like a chocolate malt milkshake sans milk and refined sugars, and made with all delicious whole foods including oats, flax seed, chia, fruit, and one special ingredient.

First and foremost my rule is always, always to get the majority, if not all your protein from whole foods; but there are exceptions to when protein powders (high quality powders) are advantageous to supplement to your diet and add in. Several reasons why you may benefit from adding additional high quality protein to your diet could be: you’re consciously more active and increasing your workouts, wishing to gain lean muscle and tone, or simply want more macronutrient balance (carbs, fat, protein) at your meals, then you’ll love this one. I routinely enjoy high quality protein powders for a boost and recovery from my intense workouts or if I’m on the go- just like the Bare Blends brand I’m excited to introduce you to!

I’ve been grateful to have tried many samples of products since I’ve started Nutrition Stripped including vegan based protein powders. Many of which I enjoy using to supplement my diet especially because I’m very active… but it’s a rarity that I found a powder that both tastes amazing and has a solid ingredient list. When I first tried Bare Blends, I honestly had to stop what I was doing and immediately email them myself about how much I ADORE their product and not just for the taste- the ingredient list is legit. Bare Blends prides themselves on their organic and nutrient dense protein sources used in their unique blend and for good reason, each ingredient gets a thumbs up and wave of approval from me. They use a blend of sacha inchi (chia seed), organic maca, organic cacao, organic vanilla bean, organic stevia extract. Also, only 2 tablespoons of their vegan protein contains 11.5g protein, 8g carbohydrates (3g fiber), and 1.5g fat. A great source of protein!

I knew I had to share about this small company out of Australia, not just on my Product I Love page where I house the best of the best products I try, but in a way that you all could actually use it immediately besides in a protein shake. The Chocolate Malt Breakfast Bowl is a balancing meal with complex carbohydrates, fiber, simple sugars (from honey, maple syrup, and fruit), antioxidants, healthy fats, and of course heaps of protein from one of my new favorite vegan protein blends. And an added bonus is the flavors remind me of a chocolate malt shake from the cocoa and maca! A couple of notes, if you want to learn more about maca and why I love this “superfood” be sure you visit my Whole Pantry; also I think you may enjoy reading up on several of “The Basics” posts about plant-based proteins, plant-based protein powders, and more about protein in general- these are always helpful resources!

Breakfast bowl, two ways | Now that we’re in the late fall and winter months, I crave warm porridges, but you can easily serve this year round and make it uncooked or cold. Making this “raw” or uncooked is recipes is quite easy: Simply soak the oats and all ingredients in almond/cashew milk and stir. Let set for at least 2 hours or until thick and oats are tender. Also, I recommend changing the toppings seasonally so in the summer try fresh strawberries and blueberries, etc.

 

Chocolate Malt Breakfast Bowl
Recipe Type: breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 1
A warm bowl of chocolate oat, chia, and flax porridge with malt flavors from maca powder. GF VGN
Ingredients
  • 1/2 cup rolled oats
  • 1 cup [url href=”https://nutritionstripped.com/guide-to-nut-milks/” target=”_blank”]almond or cashew milk[/url]
  • 1 scoop Bare Blends Sacha Inca Vegan Protein
  • 1 tablespoon ground flax seed
  • 2 tablespoons chia seed
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 teaspoon coconut oil
  • Pinch of sea salt
  • TO SERVE: top with fresh sliced pear, pomegranate seeds, pumpkin seeds, drizzled honey, and a pinch of ground cinnamon
Instructions
  1. In a small saucepan, bring the almond or cashew milk to a simmer, add in rolled oats and cook for 10 minutes. Stir in cocoa powder, protein powder, chia seeds, flax seeds, maple syrup, sea salt, cinnamon, and stir until combined. Add more liquid if you prefer a thinner oatmeal or continue cooking to thicken.
  2. TO SERVE: top with shredded coconut, fresh berries, pumpkin seeds, drizzled honey, and a pinch of ground cinnamon or maca powder.

Read and watch more about the amazing team behind Bare Blends, their story, and keep up with them on Instagram and Facebook! I hope you all find this bowl as filling and balancing as I do for the morning- besides anyway to sneak in chocolate has to be good right?

xx McKel

Disclaimer: this is a sponsored recipe post by Bare Blends, meaning I was compensated for this recipe and post, my opinions of this product are 100% of my own- I only share the best of the best that I truly enjoy and would find beneficial to you all as well!

p.s. My food photography is in print in the latest edition of Nutrition Pathophysiology by Cengage Learning…It was so amazing opening up that textbook, that will be viewed by nutrition students all over the nation, to see my photography with credit. Still geeking out over it a bit. I’ll share pictures soon!

The Recipe

Serves 1

Print

Ingredients:

  • 1/2 cup rolled oats
  • 1 cup [url href=”https://nutritionstripped.com/guide-to-nut-milks/” target=”_blank”]almond or cashew milk[/url]
  • 1 scoop Bare Blends Sacha Inca Vegan Protein
  • 1 tablespoon ground flax seed
  • 2 tablespoons chia seed
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 teaspoon coconut oil
  • Pinch of sea salt
  • TO SERVE: top with fresh sliced pear, pomegranate seeds, pumpkin seeds, drizzled honey, and a pinch of ground cinnamon

Directions:

  1. In a small saucepan, bring the almond or cashew milk to a simmer, add in rolled oats and cook for 10 minutes. Stir in cocoa powder, protein powder, chia seeds, flax seeds, maple syrup, sea salt, cinnamon, and stir until combined. Add more liquid if you prefer a thinner oatmeal or continue cooking to thicken.
  2. TO SERVE: top with shredded coconut, fresh berries, pumpkin seeds, drizzled honey, and a pinch of ground cinnamon or maca powder.

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Did you try it out?

Share Your Thoughts & Images

  • Can’t wait to try this one -YUM!

  • Sherry

    Sounds delicious ! Are Bare Blends products available only on line? This question was not in their FAQ’s.

  • Stunning shots of a delicious looking breakfast. On my list to make so very soon!

  • beautiful

  • Alison

    Is there another protein powder your recommend for this recipe? Bareblends sounds great but I haven’t seen them in the stores up in Canada.

  • Ashley

    This was so good! I had Vega protein powder on hand and used it instead – delicious. I didn’t top it with anything – it’s plenty sweet, flavorful, and filling as-is! I did find I needed to add a little more almond milk in order for it not to be a paste; I added an additional 1/4 cup or so. Also skipped the cinnamon. Thanks so much for the delicious recipe McKel! I have your banana bread and a big bowl of your cherry bircher muesli sitting in the fridge waiting to be devoured as we speak. Your site is a lifesaver!

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