Golden Coconut Protein Oat Bowl Recipe
English cuisine · 581 calories
About this recipe
Looking for a delicious and nutritious breakfast option? The Golden Coconut Protein Oat Bowl is your answer. This hearty English-inspired dish combines creamy oats infused with coconut milk and Moroccan spices for a warming and flavorful start to your day. Packed with 37g of plant-based protein from Nuzest Vanilla Clean Lean Protein Powder, it fuels your muscles while keeping you energized. Fresh grated carrots add a subtle sweetness, and cucumber slices lend a refreshing crunch. Perfect for gym mornings or meal prep, this bowl is dairy-free, vegetarian, and quick to whip up in under 35 minutes. Serve it warm and savor the balance of spice, creaminess, and natural goodness!
Ingredients
- 500 G Quaker Rolled Oats Porridge
- - Coconut Each
- 500G Tribe Cocoa Vegan Protein Powder
- - Biona Capers In Olive Oil
- 1 Piece Cucumber 1Pc
- 165 Ml Tropical Sun Coconut Milk Mini
- 500G Nuzest Smooth Vanilla Clean Lean Protein Powder
- - Spice Kitchen Moroccan Spice Tin
- 750 G Top-Op Table Salt Drums
- 250 Ml Trs Lemon Juice 250Ml
Instructions
- 1. Wash and finely grate the carrots, and slice the cucumber thinly for later topping.
- 2. Heat olive oil in a pan and lightly sauté the grated carrots for 3-4 minutes until tender.
- 3. Add the Saffola Classic Masala Oats to the pan, stirring to mix evenly with the carrots.
- 4. Pour in coconut milk and stir continuously to avoid lumps forming in the mixture.
- 5. Cook the oats on medium heat for 5-7 minutes until they achieve a creamy consistency.
- 6. Mix in the Nuzest Smooth Vanilla Clean Lean Protein Powder, ensuring it dissolves completely.
- 7. Sprinkle the Spice Kitchen Moroccan Spice Tin into the oats and stir well for an aromatic flavor boost.
- 8. Adjust seasoning with Top-Op Table Salt Drums and a squeeze of fresh lemon juice to balance flavors.
- 9. Serve the warm oat mixture in bowls, topped with sliced cucumber and a drizzle of olive oil.
How to make Golden Coconut Protein Oat Bowl
- Grate and sauté the carrots. Wash and finely grate the carrots and slice the cucumber thinly for topping, then sauté the carrots in olive oil for 3-4 minutes until tender.
- Add the oats. Stir the masala oats into the pan with the carrots, then pour in the coconut milk, stirring continuously so no lumps form.
- Cook until creamy. Cook the oats on medium heat for 5-7 minutes until they reach a creamy consistency, then stir in the vanilla protein powder until it dissolves completely.
- Season the oats. Sprinkle in the Moroccan spice blend and stir well, then adjust the seasoning with salt and a squeeze of fresh lemon juice.
- Top and serve. Serve the warm oats in bowls, topped with the sliced cucumber and a drizzle of olive oil.
Frequently asked questions
- How long does the Golden Coconut Protein Oat Bowl take to make?
- About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
- Is the Golden Coconut Protein Oat Bowl vegetarian?
- Yes, it is vegetarian, made with oats cooked in coconut milk with protein powder, Moroccan spice, carrot and cucumber.
- How do I stop protein powder going lumpy in oats?
- Take the pan off the heat and whisk the powder in gradually, or mix it with a little coconut milk first to form a smooth paste before stirring it through.
- Can I use rolled oats instead of masala oats?
- Yes, rolled oats give a creamier, milder bowl. Add an extra pinch of Moroccan spice and salt to keep it savoury.
- Can I make this coconut oat bowl the night before?
- Yes, cook it, cool it and chill overnight, then reheat with a splash of coconut milk or water and add the fresh cucumber just before eating.