Tasty breakfast porridge
A warming, hearty breakfast that is low in protein, potassium, salt and phosphate.
Chef
Ingredients
40g porridge oats
150ml semi-skimmed milk or plant milk alternative
150ml water
1 teaspoon cinnamon
Β½ tin drained tinned pears or peaches (tinned in juice with juice discarded)
Method
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Step 1
Mix the oats with the milk and water in a saucepan and bring to the boil.
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Step 2
Simmer for 5 minutes.
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Step 3
Remove from the heat and transfer to a bowl.
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Step 4
Top with sliced pears or peaches and sprinkle over the cinnamon.
Food facts
The oats, fruit and milk are the main sources of carbohydrate in this breakfast and the value has been provided for those who have been trained in insulin adjustment.
Drained, tinned fruit is often lower in potassium than fresh fruit. The potassium and phosphate within this dish can be lowered further by using a plant-based milk such as soya, rice or almond (opt for unsweetened versions). You many have advised to restrict your milk intake over the day. If this is the case, remember to deduct 150ml from your daily allowance for this dish. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This dish is low in protein (the milk providing the only protein). If you want to increase the protein, you could increase the milk - however this would mean that the recipe is no longer classified as low potassium or low phosphate.
Use gluten-free oats.
Replace the dairy milk with a non-dairy alternative.
Best eaten straight away.