- Texture. Mixing Huel with porridge oats gives it a different texture and soaking overnight makes it creamier.
- Cost. Bulking Huel out with oats makes it much cheaper and makes that Huel bag last a lot longer.
- Protein. I use Black Edition for the extra dose of protein; you’ll get about 20g protein from the single scoop alone. The oats and milk will get this closer to 30g total.
- Extra carbs. I often run in the morning so want to refuel with cheap, healthy carbs.
My go-to Huel porridge recipe is:
- 1 scoop of Strawberries & Cream Huel (Black Edition).
- 60g oats.
- Milk or Oat milk; I recommend Oatly.
- Frozen fruit. Blueberries work very well.
- Cacao nibs, for some crunch.
The one scoop of Huel is enough to sweeten the porridge; no other sweeteners are necessary.
Make it the night before and leave in the fridge. The frozen fruit will be soft by the morning. I eat it cold but if you wanted to heat yours up, I’d recommend stirring in the Huel after heating.
There is a trend on Instagram to make pretty, many-layered birchers in rustic mason jars. It’s breakfast: no-one cares and no-one is watching. Bang it in a bowl, stir it up and plonk it in the fridge.
- Add a teaspoon of live yoghurt to further break down the oats and make them more digestible.
- Most supermarkets do “wonky” versions of frozen fruit now, which means a lot of frozen fruit for not a lot of money.
- You could just use a few scoops of original Huel and skip the oats, as porridge oats make up a good portion of the original Huel recipe. Make it thicker by using less milk. Still, I prefer the taste and texture of this version.