Cherry Protein Porridge

Porridge, but make it fruity.

Warm vanilla protein porridge topped with a homemade cherry compote that takes about five minutes on the hob. The compote is sharp, sweet and sticky, and it turns a regular bowl of porridge into something you actually look forward to getting out of bed for.

The Free Soul Vanilla Protein Powder stirs into the oats without clumping, so you get a smooth, creamy base with a decent protein hit. It's the kind of breakfast that keeps you full until lunch.

• Prep time:  5 mins / Cook time: 20 mins / Total time:  25 mins

  
  

• Servings: 2

  
  

• Difficulty level: Easy

  
  

• Storage instructions: Best enjoyed immediately

  
  

• Equipment needed: 2 saucepans, 2 mixing spoons

  
  

Ingredients 

Cherry stew

• 150g Frozen cherries

  
  

• 2 tbsp maple syrup 

  
  

• 2 tbsp water

  
  

• 2 tbsp lemon juice

  
  

• 1 tbsp lemon zest, grated

  
  

Porridge

• 75g porridge oats 

  
  

• 200ml milk 

  
  

• 30g Vegan Protein Powder Blend (Vanilla) 

  
  

Method

1. Make the Cherry Stew: In a medium-sized saucepan, mix together maple syrup, water, lemon juice and some grated lemon zest. Toss in the cherries and bring it to a boil. Once it’s bubbling, lower the heat and let it simmer until the cherries soften and the sauce thickens - this will take between 15–18 minutes. 

   
   

2. In another pan, combine your favourite milk and oats. Cook over medium heat, giving it a stir until it turns thick and creamy (roughly 5 minutes!). Take it off the heat, stir in your Vegan Protein Blend, and mix it all together until smooth.

   
   

3. Pour the porridge into a bowl and top it with a generous scoop of cherry stew. Enjoy!

   
   

Macros 

(Per serving, based on 2 servings) 

344 kcal / 18.1g protein / 58.2g carbs / 5.6g fat

Tips and Variations

Protein Swaps:

• For a forest-gataeu vibe, try using Free Soul Vegan Protein Powder Blend (Chocolate) 

  
  

Fruit Alternatives:

• Don’t love cherries but adore raspberries? They’d work too!

  
  

This recipe was stirred, tasted and perfected by the Free Soul team over several mornings. More bowls were eaten than strictly necessary, but nobody complained.

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