Oats and Seed Protein Powder
A clean, homemade plant protein powder from roasted oats and six seeds. Dairy-free, gluten-free, no fillers, and gentle on the gut — about 10–12g plant protein per serving.
Equipment
- 1 pan
- 1 Spatula
- 1 bottle
Ingredients
- 1 cup rolled oats / jai 90g / 3.2 oz
- 1 cup flax seeds / alsi 150g / 5.3 oz
- 1 cup pumpkin seeds / kaddu ke beej 130g / 4.6 oz
- 1 cup chia seeds / chia 160g / 5.6 oz
- ½ cup white thistle seeds 70g / 2.5 oz
- ½ cup musk melon seeds / kharbuja ke beej 65g / 2.3 oz
- 1 tsp pink Himalayan salt / sendha namak
- 2 tsp raw cocoa powder / cocoa optional
Instructions
- Dry-roast the rolled oats (jai) on a low flame, stirring constantly, until aromatic and lightly golden. Set aside to cool.
- Dry-roast each type of seed separately — flax (alsi), pumpkin (kaddu ke beej), chia, thistle and musk melon (kharbuja ke beej) — on low heat until they smell nutty. Seeds burn fast, so watch closely. Cool completely.
- Once everything is fully cooled, add all the roasted oats and seeds to a blender with the pink salt (sendha namak) and cocoa, if using.
- Blend to a fine or slightly coarse powder, whichever texture you prefer.
- Transfer to a clean, dry glass jar. Always use a dry spoon.
- Store in a cool, dry cabinet — never the fridge. Use within 2–3 weeks. In humid weather, add a bay leaf or a couple of cloves to the jar to keep it fresh.
Video
Notes
- Serving size 2 tsp gives roughly 10–12g plant protein; blend with curd for 18–22g total.
- Swap thistle seeds for sunflower seeds, and musk melon for watermelon or cucumber seeds, if needed.
- For a sensitive gut, start with a small amount — seeds are high in fiber and some are higher-FODMAP in larger servings.