Vanilla Protein Oats With Fresh Chayote Carrot Crunch Recipe

About this recipe

Start your day with a hearty and nutritious Vanilla Protein Oats with Fresh Chayote & Carrot Crunch. This dish combines the creamy comfort of oats with the refreshing crunch of sautéed chayote squash and carrots. Packed with 37 grams of protein, it's perfect for fueling your busy morning while providing plenty of fiber to keep you feeling full and satisfied. The vanilla flavor adds a delightful twist to the oats, making every bite indulgent yet healthy. Quick and easy to prepare in just 35 minutes, this vegetarian breakfast fits seamlessly into your weekday routine. Enjoy it as a warm, energizing meal that combines convenience with delicious flavors and balanced nutrition.

Ingredients

• 500 G Quaker Rolled Oats Porridge
• 100G Heera Black Pepper Powder 100g
• - Fresh Asian Chayote / Chow Chow
• NaN Ground Pumpkin Seed Flour Protein Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Kg Carrot 1Kg
• 35 ml Dr. Oetker Madagascan Vanilla Extract 35 Ml
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Peel and finely dice 200 g chayote squash and 100 g carrots into small cubes for quick cooking.
2. 2. Heat 2 tbsp olive oil in a large skillet over medium heat and add the diced vegetables.
3. 3. Saute the chayote and carrots for 5-7 minutes until they soften and begin to caramelize slightly.
4. 4. In a saucepan, bring 400 ml water to a boil and stir in 80 g rolled oats.
5. 5. Reduce the heat and cook the oats for 3-5 minutes, stirring occasionally to prevent sticking.
6. 6. Once the oats are creamy, remove the saucepan from the heat and mix in 30 g protein powder and 1 tsp vanilla extract thoroughly.
7. 7. Season the sauteed vegetables with salt and black pepper, tossing well to coat evenly.
8. 8. Divide the cooked oats into two serving bowls, then top each bowl with the sauteed vegetable mixture.
9. 9. Garnish with an extra sprinkle of black pepper if desired, and serve warm.

How to make Vanilla Protein Oats With Fresh Chayote Carrot Crunch

1. Sauté the vegetables. Peel and finely dice the chayote squash and carrots. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté them for 5-7 minutes until soft and lightly caramelised.
2. Cook the oats. Bring 400 ml of water to the boil in a saucepan and stir in the masala oats. Reduce the heat and cook for 3-5 minutes, stirring occasionally so they don't stick.
3. Stir in the protein. Once the oats are creamy, take the saucepan off the heat and mix in the vanilla protein powder thoroughly until fully combined.
4. Season the vegetables. Season the sautéed chayote and carrots with salt and black pepper, tossing well so the vegetables are evenly coated.
5. Assemble and serve. Divide the oats between two serving bowls and top each with the sautéed vegetable mixture. Garnish with an extra sprinkle of black pepper if you like and serve warm.

Frequently asked questions

How long does Vanilla Protein Oats with Fresh Chayote Carrot Crunch take to make?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Is Vanilla Protein Oats with Fresh Chayote Carrot Crunch vegetarian?

Yes, it is vegetarian, made with oats, vanilla protein powder, chayote and carrots.

What can I use instead of chayote?

Swap it for courgette, or for diced kohlrabi if you want more crunch. Courgette softens faster than chayote, so sauté it for less time.

Can I make the oats creamier?

Yes, cook them in milk, or half milk and half water, instead of plain water for a richer, creamier porridge.

How do I stop protein powder going lumpy in porridge?

Take the oats off the heat first, then whisk the powder in gradually with a splash of water or milk until smooth.