High Protein Savory Breakfast Porridge

gluten, grain, and dairy free

I was supposed to send out a big pumpkin recipe roundup and a new high protein pumpkin chia pudding today, but I realized that I already have a nearly identical recipe on my blog. I like to release only brand new recipes here for paid subscribers, SO this week - we’re going savory! I’m putting the new pudding over on Instagram so everyone can enjoy it. Pumpkin recipe resource to come in the next week.

After Make It Easy released and all your dinner time woes were fixed, you requested high protein breakfasts that can be made ahead and eaten on the go if needed. This one definitely delivers. Vegetables aren’t typically high in protein, but I chose the ones with the most protein and fiber for this recipe (6g of fiber collectively and around 3g protein per serving). The savory pudding is where the real protein boost comes in, and using bone broth in it enhances it even more.

For those of you who requested egg-free, high-protein breakfasts, this was made with you in mind! It has between 16-18g of protein without the added egg.

Savory Porridge Perfection: The Cozy Breakfast You Never Knew You Needed

When we were on set for my cookbook Eat What You Love, we were working in my old studio that had no central heating and unfinished roofline that let in the chill. Our food stylist, Lillian Kang, who has now become a wonderful friend and has shot Celebrations, Eat What You Love, Healthy in a Hurry, AND Make It Easy with me, made us all a savory oatmeal one morning to warm us up. I had never had oatmeal with an egg on it, and I was immediately smitten. If I remember correctly, hers also had garlic, fish sauce, and a little soy sauce in it.

You’ll recognize the base of this porridge from Healthy in a Hurry if you’ve made the Instant Strawberry Porridge, or from my recent Apple Pie Overnight “Oats”. I took the base, which combines hemp hearts, chia seeds, flaxseeds, coconut flakes, and pumpkin seeds—all of which provide a rich source of fiber and healthy fats. These ingredients create a filling, textured foundation that adds about 12g of protein and 13g of fiber per serving. Fresh broccoli, spinach, mushrooms, and tomatoes contribute additional protein and fiber, adding about 3g and 2g per serving, respectively. Creamy coconut milk and bone broth enrich the porridge with another 3.5g of protein per serving. To complete the dish, avocado and a soft-boiled egg provide a finishing touch of healthy fats, an extra 5.5g of fiber, and approximately 6g of protein per serving, resulting in a balanced breakfast that satisfies with around 24g of protein and 15.4g of fiber in each serving.

I stocked my fridge with a batch of these and Ryan and I enjoyed them all week. I put 2 into a warm toaster oven to reheat them while we did our morning workouts, but you can also pop them into the microwave for 1 1/2 minutes.

Have a wonderful Thursday and Halloween, friends! Come November 1st, it’s CHRISTMAS around here. Even if I am hosting Thanksgiving this year. HA.

Xo Danielle

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High Protein Apple Pie Overnight “Oats”

Copycat Starbucks Pumpkin Loaf

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Instant Pot Soft Boiled Eggs

daniellewalker

A post shared by @daniellewalker

Do a 2 or 3 minute cook time for a softer yolk!

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High Protein Savory Breakfast Porridge

Servings 6 to 8

Print the PDF of the recipe, then continue reading for an abundance of substitution ideas!

TOOLS

• Medium Saucepan

• 6 16-ounce jars

• Food processor or high speed blender 

• Sheet pan 

High Protein Savory Breakfast Porridge

611KB ∙ PDF file

Download

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INGREDIENTS

Porridge

• 1 cup unsweetened coconut flakes (toasted or untoasted)

• 1 cup pepitas 

• 1 cup hulled hemp seeds

• 1/4 cup ground flaxseed 

• 1/4 cup ground chia seeds 

• 1 cup full-fat coconut milk

• 2 cups chicken bone broth 

• 2 teaspoons nutritional yeast (optional)

• 1 teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Vegetables

• 1 head broccoli, broken into bite sized florets

• 1 5-ounce container baby spinach 

• 1 pint cremini mushrooms, halved 

• 1 pint cherry tomatoes 

• 2 tablespoons avocado oil or ghee 

• 1 1/2 teaspoons Burnt Broccoli Seasoning, or salt and pepper

• juice of ½ small lemon, about 1 tablespoon 

Topping

• 2 avocado, peeled and sliced

• 6 soft boiled, jammy eggs

• 1 tablespoon hulled hemp seeds or pepitas

• Trader Joe’s crispy chili onion and a pinch of Maldon sea salt (optional, but SO good)

METHOD 

Preheat oven to 450F. On a large sheet pan, toss the broccoli, mushrooms and tomatoes with avocado oil, seasonings, and lemon juice. Roast for 15 to 17 minutes, until the broccoli is crisp and tomatoes have blistered. Remove the tray from the oven and stir in the spinach. Set aside to allow it to wilt for a few minutes.

While the vegetables roast, in a food processor, combine the coconut flakes and pepitas and process for 10 to 15 seconds, until the mixture resembles coarse sand. Add the hemp hearts, chia seeds, flaxseeds, and salt, and pulse seven or eight times, until the mixture is finely ground. Do not overprocess or it will turn to seed butter. 

Combine the dry porridge mix in a saucepan with the coconut milk, broth, nutritional yeast, sea salt, and pepper. Cook over medium heat for 3 to 5 minutes, until thickened, whisking frequently. If needed, thin with a splash of additional non-dairy milk to make it more creamy. Divide the porridge into 6 oven-safe jars (if reheating) with lids, or serving bowls (if serving immediately).

Divide the vegetable mixture on top and sprinkle with hemp seeds. Refrigerate for 7 days. Reheat in an oven or toaster oven at 400F for 15 minutes, or in the microwave for 1 1/2 minutes. Top with a soft boiled, jammy egg and avocado just before serving. 

MAKE IT AHEAD

Store porridge and vegetables for 7 days.

Soft boil and store eggs in their shells in refrigerator, separately, for 7 days. 

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Pepitas -> Walnuts, sunflower seeds, or blanched almonds 

Chia, flax, or hemp seeds -> certified, about 1 1/2 cup gluten free rolled oats can be swapped in as they’re absorbent and will thicken the porridge.

Broccoli -> Cauliflower or halved Brussels sprouts 

Spinach -> Kale 

Tomatoes -> Sweet Potatoes or Butternut squash 

Nutritional Yeast -> 1 tablespoon coconut aminos + 1/2 teaspoon fish sauce + 1/2 teaspoon sea salt or 1/4 cup Pecorino Romano (sheep’s milk) cheese

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