Ginger, Turmeric, Pepper Recipe

Measure and combine dry ingredients

In a large mixing bowl, combine 1.5 cups rolled oats, 0.5 cup protein powder, 0.5 cup toasted coconut flakes, and 2 tbsp cacao nibs. Stir with a spatula so the ingredients are evenly distributed.

Add spices

Add 1/2 tsp ground ginger, 1/2 tsp ground turmeric, 1/4 tsp freshly cracked black pepper and 1/4 tsp fine sea salt to the dry bowl. Mix thoroughly so the spices coat the oats and protein powder evenly.

Note: the black pepper activates turmeric's curcumin; adjust pepper to taste but keep a little to boost absorption and flavor.

Melt butter and warm milk

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Add 1.25 cups milk and warm until just steaming (do not boil). Remove from heat.

Incorporate maple syrup

Stir 3 tbsp pure maple syrup into the warm milk-and-butter mixture until fully combined.

Combine wet and dry

Pour the warm milk mixture over the dry mixture. Using a wooden spoon or spatula, stir until all dry ingredients are evenly moistened and a slightly thick porridge forms. Let sit 2 minutes to allow oats and protein powder to hydrate.

If mixture is too thick, add up to 2 tbsp more milk; if too thin, add 1-2 tbsp oats or protein powder to reach desired consistency.

Plate and garnish

Divide the porridge between two bowls. Sprinkle each bowl with 1 tbsp extra toasted coconut flakes and a scattering of cacao nibs if desired. Drizzle 1/2 tbsp maple syrup per bowl (use the remaining for extra sweetness) and finish with a pinch of cracked black pepper over each serving for a bright, spicy note.

Optional: Brown the coconut

If you prefer extra toasty coconut, heat a small dry skillet over medium heat, add the extra coconut flakes and toast, tossing, for 1–2 minutes until golden, then use as garnish.

Serve warm. Leftovers: store covered in refrigerator up to 2 days; reheat with a splash of milk.