Protein Powered Chocolate Bulgarwheat Brekkie

Published: 12/14/2016

I made this to have post run as it’s packed with protein to help with muscle recovery and carbohydrate to replenish glycogen stores (energy) in the muscles. As this keeps for a good few days, I tend to make a larger batch that I can dig into to save on time.

And you don’t have to use bulgarwheat, you can use oats instead. I just like bulgarwheat because it has a nutty, chewy texture which suits my pallette so my advice is experiment and see what suits you sir. Happy eating!

• 75g bulgarwheat (use oats as alternative)
(one portion – if you’re making for a few days then add appropriate amounts)
• one scoop vegan protein powder
• Boiling water (to cover bulgarwheat)
• 250ml almond milk
• 2 tbsp cocoa powder
• 1 tsp stevia or date sauce (recipe here)
• Pinch of salt

1) Weigh out the bulgarwheat/oats with 75g equalling one portion.
2) Add one scoop protein powder (my recommendation here)
2) Add additional ingredients – cocoa, stevia, salt (see additional options below)
2) Add boiling water to cover the dry mix and let it soak for about 5 mins to soften.
3) Cover with almond milk. You need the liquid to be about 1cm above the dry mix.
4) Put into the fridge overnight (at least 8 hours).
5) Once soaked, you can taste test and add more ingredients until it’s exactly how you like it.

Optional ingredients:
You don’t have to use cocoa powder either. Perhaps add some vanilla extract to flavour.
– chopped dried fruit
– chopped nuts
– coconut flakes
– flaxseed mix
– vanilla extract or orange? or both?

Topping ideas:
– date sauce
– Orange, banana, raspberries
– grated ginger
– Honey
– Greek yoghurt

This version simply had sprinkling of; coconut flakes, grated ginger; a tsp of Whole Earth Peanut butter and raspberries.

For this version I used oats, a handful of muesli, chopped nuts and mixed flax.