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

• 1 Litre Vanilla Extract With Seeds, 1 Litre
• 500G Nuzest Smooth Vanilla Clean Lean Protein Powder
• 500 G Quaker Rolled Oats Porridge
• - Fresh Asian Chayote / Chow Chow
• 1 Kg Carrot 1Kg
• - Biona Capers In Olive Oil
• - Saffola Classic Masala Oats
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Peel and finely dice the chayote squash and carrots into small cubes for quick cooking.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the diced vegetables.
3. 3. Sauté the chayote and carrots for 5-7 minutes until they soften and begin to caramelize slightly.
4. 4. In a saucepan, bring 400 ml of water to a boil and stir in the Saffola Classic Masala 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 heat and mix in the Innermost Lean Protein Vanilla powder thoroughly.
7. 7. Season the sautéed 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 sautéed vegetable mixture.
9. 9. Garnish with an extra sprinkle of black pepper if desired, and serve warm.