Coffee, Hazelnut & Fudgy Protein Porridge

Breakfast is my favourite meal of the day, without a doubt. An opportunity to refuel after an early morning workout, I love coming up with ideas that combine a balance of protein, complex carbs and fibre to keep me going throughout the morning, while also boosting my nutrients.

This bowl of goodness is basically heaven eaten with a spoon. The tahini adds a wonderful, fudge-like flavour and texture for the oats and chia seeds to soak up a coffee-flavoured, vanilla and baobab liquid. The finishing touches really are the icing on the cake of this actually quite healthy dish!

It’s a pleasure for this recipe to be hosted in Adjustable Bed‘s Breakfast in Bed eBook (FREE to download here), curated by my foodie friend, Sophie (the gorgeous face behind Sophie’s Scran).

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  • 4 tbsp rolled oats (I used Mornflake)
  • 2 tbsp chia seeds (Kaizen Living)
  • 1 tsp coffee made up with a little boiling water
  • 1 cup almond or hazelnut milk
  • ½ tsp vanilla extract or salted caramel extract
  • 2 tsp tahini
  • 1 scoop PhD Nutrition vanilla protein powder (optional)
  • 1 tsp baobab
  • Large pinch of nutmeg

To decorate:
Scoop of Oppo Ice Cream (Salted Caramel & Lucuma), sliced banana, flaked almonds and Kaizen Living cacao nibs, Beloved date nectar


  1. Put the oats and chia seeds in a small pan with the made-up coffee and almond milk, bring to the boil then simmer for 5-10 minutes.
  2. Remove from the heat and stir in the protein powder, extract, tahini, baobab and nutmeg and leave to cool slightly for 5 minutes. You may want to add a little water if it gets too thick.
  3. Now top with your additions and dig in!