1 tbsp chia seeds
1 tbsp flax seeds
1 tbsp desiccated coconut
160ml milk, semi-skimmed
40g whey protein
2 tbsp oats
20g dark chocolate (70-85% cocoa)
Put the chia, flax and coconut in a blender with the milk and protein powder and blend to a paste.
Add the oats and cook in a pan on a medium heat for 1-2 minutes to thicken, stirring occasionally.
Pour in the raspberries and blueberries and warm through for a further minute.
Finally, finely chop the dark chocolate and stir it into the porridge so it has just melted into streaks but not mixed in completely. Serve immediately.
Note You can use flavoured or unflavoured whey protein.
Extracted from Fitter Faster by David Kingsbury (Seven Dials, approx €20). Photograph by Sam Folan.