Eggs ‘N’ Oats

  • Prep: 5 Minutes Plus overnight soaking
  • Cook: 5-15 Minutes
  • Serves: 1
Calories 440
Carbs 49
Fat 16
Protein 22
Free From


  • 50–80g rolled oats or quinoa, buckwheat flakes, rice flakes
  • Water, coconut water or unsweetened almond or rice milk as desired, roughly 350–400ml
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • 1 heaped tsp. raw honey


  1. Place the oats and liquid in a bowl to soak overnight (this aids digestibility).
  2. The next morning, place the mixture in a saucepan over a low heat, and follow the cooking instructions until the porridge reaches your desired consistency. Stir in the eggs and allow to cook in the porridge for a minute or two.
  3. Add a little more water or milk if desired.
  4. Remove from the heat, sprinkle with cinnamon and stir in the vanilla extract and honey, and serve.