Cinnamon Protein Oatmeal with Toasted Walnuts

Place 16g raw walnut halves on a cutting board and roughly chop into bite-sized pieces using a chef's knife.

Heat a small dry skillet over medium heat. Add the chopped walnuts and toast for 3-4 minutes, stirring or shaking the pan constantly to prevent burning, until they smell fragrant and look golden brown. Remove from heat and set aside.

In a small saucepan, combine 40g old-fashioned rolled oats, 60ml skim milk, 180ml water, and a pinch of salt.

Place the saucepan over medium-high heat and bring the liquid to a gentle boil.

Once boiling, reduce the heat to low. Simmer the oats for 5-7 minutes, stirring occasionally with a spoon, until the oats are tender and the mixture has thickened to your desired consistency.

Remove the saucepan entirely from the heat source to prevent the protein powder from clumping or becoming grainy.

Add 32g vanilla whey protein isolate powder, 1 tsp ground cinnamon, and 7g honey to the oats. Stir vigorously for about 30 seconds until the powder is completely dissolved and the oatmeal is smooth and creamy.

Transfer the oatmeal to a serving bowl and sprinkle the toasted walnuts over the top.