Cinnamon Protein Oatmeal with Toasted Walnuts

Place 15g raw walnut halves in a small dry skillet over medium heat. Toast them for 3-4 minutes, shaking the pan frequently to prevent burning, until they smell fragrant and look golden brown.

Transfer the toasted walnuts to a cutting board, let them cool for 1 minute, and then roughly chop them into bite-sized pieces.

In a small saucepan, bring 1 cup of water and a small pinch of salt to a boil over high heat.

Once the water is boiling, stir in 52g old fashioned rolled oats and 1 tsp ground cinnamon. Reduce the heat to medium-low to maintain a gentle simmer.

Cook the oats for 5-7 minutes, stirring occasionally to ensure even cooking, until the liquid is mostly absorbed and the oats have reached a tender, creamy consistency.

Remove the saucepan from the heat immediately. This is a critical step to ensure the protein powder blends smoothly without becoming grainy.

Add 0.5 tsp vanilla extract and 31g vanilla whey protein powder to the cooked oats. Stir vigorously with a spoon or whisk until the powder is completely incorporated and no dry clumps remain.

If the oatmeal is thicker than you prefer, stir in 1-2 tablespoons of hot water to thin it out to your desired texture.

Transfer the protein oatmeal to a bowl and top with the chopped toasted walnuts.