Maple and smashed pecan protein porridge oats

Maple and smashed pecan protein porridge oats

A bowl of porridge oats can reflect your personality and personal tastes.

I like to mix it up by making flavours resembling desserts or my favourite flavour combinations.

I confess to enjoying a maple and pecan danish when no one is looking and this bowl of porridge was just lush without the guilt!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

50 g porridge oats
25 g whey protein powder, vanilla flavour
20 g pecans
1 tbsp maple syrup


  • Take a small frying pan and add all of your pecans.
  • Carefully toast them on both sides and remove them from the frying pan.
  • Place all but 3 of the pecan halves into a ramekin and using the handle of a wooden spoon break up the pieces. If you have a pestle and mortar then feel free to use it, but to be honest for such a small amount of nuts it’s a little overkill!
  • When the pecans are smashed into little pieces set them aside.
  • Pour the porridge oats into a small sauce pan and add enough water to cover the oats comfortably.
  • Pop the pan onto a medium heat and start stirring.
  • After a few minutes the water will come to boiling point and the oats will start to bubble.
  • At this point turn the heat down and keep stirring.
  • Cook out the porridge oats for a couple of minutes until they are lovely and thick.
  • Remove the pan from the heat and add the whey protein and using a wooden spoon vigorously mix in the protein powder until it’s been incorporated.
  • Add the smashed pecan pieces and fold these in.
  • Transfer the porridge oats to your bowl.  Top with the 3 whole pecan halves, drizzle over the maple syrup and enjoy!

Recipe Notes

  • I like to use jumbo oats, but regular porridge oats work great too.
  • I’ve also made this recipe using a vegan pea protein with really great results.
  • Don’t be tempted to use a high heat to speed up the cooking as you want the oats to release their sticky goodness.

Nella Foulds
Nella Foulds

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