Strawberry cheesecake protein porridge oats

Strawberry cheesecake protein porridge oats

I’ve been reading several articles which talk about porridge oats and how eating them on a regular basis helps to lower cholesterol and these days we need all the help we can get to reduce the problems a modern diet can cause.

But just because porridge is good for us, it doesn’t mean you can’t jazz it up and make it taste naughty!

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
1 tbsp chia seeds
1 tbsp oat bran
175 ml almond milk, unsweetened
50 ml water
75 g strawberries
20 g Philadelphia cream cheese
0.5 lemon, juice only
1/2 tsp vanilla extract


  • Cut the strawberries into little cubes and set aside for later.
  • Pour the porridge oats, chia seeds and oat bran into a small sauce pan and add the almond milk and water.
  • Pop the pan onto a medium heat and start stirring.
  • After a few minutes the pan 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.
  • Using a wooden spoon vigorously mix in the protein powder until it’s been incorporated.
  • Now add the cream cheese, vanilla extract, half the strawberries and the lemon juice before giving everything a final good stir.
  • Transfer the porridge oats to your bowl and top with the remaining strawberries.

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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