Pear, Cinnamon & Flax Protein Porridge
Pear, Cinnamon & Flax Protein Porridge is a dietician-designed breakfast built around rolled oats, reduced-fat milk and vanilla whey protein isolate. It's made for GLP-1 medication users managing constipation, with protein kept high and portions sized for a smaller appetite.
Ingredients
- 50 g rolled oats
- 250 ml reduced-fat milk
- 25 g vanilla whey protein isolate
- 1 piece small ripe pear — diced
- 1 tbsp ground flaxseed
- 1 tbsp chopped pecans or walnuts
- 0.5 tsp cinnamon
- 1 tsp maple syrup optional
Instructions
- Combine the oats and milk in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring frequently for 5–6 minutes until creamy.
- Remove from the heat and allow to cool for 1 minute.
- Stir through the protein powder until smooth.
- Fold in the diced pear and ground flaxseed.
- Transfer to a bowl and top with chopped pecans, cinnamon and a drizzle of maple syrup if desired.
Tips for GLP-1 users
Meal Prep: Cook a double batch and refrigerate for up to 3 days. Reheat with a splash of milk to restore a creamy texture.
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General dietary information only — not a substitute for medical advice. Always talk to your doctor, pharmacist or dietitian before changing what you eat while on a GLP-1 medication.
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