Protein Porridge with Peanut Butter

Ingredients

• 50g rolled oats
• 200ml whole milk
• 1 scoop whey protein powder (vanilla or unflavoured)
• 1 tbsp peanut butter
• 1 banana
• Pinch of salt

Method

Heat milk and oats together over medium, stirring occasionally. The oats will absorb the milk and swell; you're looking for a creamy slump that coats the spoon but still flows. This takes 4–5 minutes. The starch granules in the oats batch-cooking|absorb water unevenly, so early stirring prevents a scorched base without overdoing it—aggressive stirring breaks down the oats into mush.

Kill the heat. Whey protein denatures above 70°C; adding it to a rolling porridge causes the proteins to seize and clump before they hydrate properly. Off-heat, the temperature drops just below that threshold. Stir in your scoop of powder—vanilla or unflavoured both work, though unflavoured lets the peanut butter and banana do the talking—until no specks remain. A few seconds more and you've got a smooth, slightly thickened bowl.

Pour into a bowl. Dollop the peanut butter on top and let it soften into the residual heat for 30 seconds, then swirl it through. You want visible streaks, not a homogenised paste; the contrast matters. Slice the banana over the top. Eat straight away.

For overnight: this is a proper breakfast shortcut. Combine oats, cold milk, and protein powder in a jar. Seal and refrigerate. The oats hydrate overnight at fridge temperature—slower than stovetop, but gentler on the whey proteins, which is why this method produces a less chalky texture than reheating. In the morning, stir to loosen. Eat cold, or microwave for 90 seconds until warm. Top with peanut butter and banana either way. Cold overnight porridge tastes less sweet; warm it if you want the banana's sugars to meld into the oats.