30/03/2026
🥣 My Go-To Gut-Friendly Protein Porridge ✨
You asked, and I’m delivering! For my fellow oat lovers with a sensitive tummy, this is a total game-changer.
While I love a good jar of overnight oats, I’ve found that cooking my oats is much better for digestion. It helps break down complex starches and reduces phytic acid, which means way less bloating for me. Plus, I prep a whole week’s worth in one pot to save time!
Here is how I make my 7-day meal prep:
🛒 The Ingredients
• 180g Gluten-Free Oats (Current maintenance portion)
• 3.5 Cups Lactose-Free Skimmed Milk
• 315g Sci-Mx Nutrition Pro V-Gain Protein Powder
• 7 Tbsp Cold Milled Seeds (1 tbsp per portion)
• 700g Frozen Raspberries (100g per portion)
• Water (As needed for consistency)
👩🍳 Let’s Prep It!
1. Heat the Base: Pour the lactose-free milk into a large pot over medium heat on the hob.
2. Cook the Oats: Add your gluten-free oats. Cook for about 5 minutes, stirring constantly to get that perfect creamy texture.
3. Low & Slow: Turn the heat down to low. Stir in the protein powder gradually, whisking well until there are absolutely no lumps.
4. Find Your Consistency: Add splashes of water until the porridge is exactly how you like it.
5. Section It Out: Weigh the total mixture and divide it equally into 7 Tupperware containers.
6. The Toppings: Top each portion with 1 tablespoon of cold milled seeds and 100g of frozen raspberries.
💡 Pro Tip: I usually prep 3–4 days of fruit at a time to keep the raspberries fresh and “fizz-free”!
I like to eat this cold but you can heat up if you like your porridge hot!
16/02/2026