Oat porridge

Depending on the type of diet you follow, you may not think this recipe is particulary low carb. However, for people on a low glycemic diet or in a weight maintainance phase of their diet, this may be a great recipe depending on their level of carbohydrate tolerance. I don’t cook oat porridge very often, but I used to cook it for breakfast every Sunday and today I wanted it for breakfast.

Here’s what you will need:

- 1 dl steel-cut oats, rolled oats (this should be large oats and not quick oats that are cut into smaller pieces to make them cook faster and without any sweetener or added flavours). (24.4 carbs)
- 1 dl water
- 2 dl whole milk (9.2 carbs)
- 1 dl cottage cheese (1.5 carbs)

(1 dl is about 0.4 or 2/5 cup ).

Total carbs: 35

Put oats, water and milk in a sauce pan over full heat. Stirr to avoid that your porridge burns. When the porridge is boiling, turn down the heat to medium and let it boil until it thickens. Add the cottage cheese. I use cottage cheese in my porridge to get more proteins.

Place a butter eye in the center of your porridge and sprinkle with chopped almonds, cinnamon and erythritol. You could use another sweetener if you like, such as splenda, but I avoid artificial sweeteners as much as possible.

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