This is the perfect porridge to get you through those long winter days. As the leaves start to turn, the nights get longer and it’s dark as you leave for work, we all need that bowl of warming porridge to keep us going. Made with cold pressed and organic coconut oil, a fantastic source of good fats.
Ingredients - For The Porridge:
100g porridge oats, gluten free if necessary
¼ teaspoon of salt
200ml of milk or plant milk
150ml of water
½ teaspoon of ground cardamom
1 tablespoon of honey, agave syrup, maple syrup or date syrup
1 tablespoon of coconut oil
For The Topping:
½ a peach or nectarine, sliced
¼ teaspoon of bee pollen (optional)
Added sprinkling of ground cardamom
Drizzle of honey, agave syrup, maple syrup or date syrup
Put all of the porridge ingredients into a pan over a medium heat. Bring to the boil and then reduce to a medium simmer. Stir continuously over a gentle heat for 8-10 minutes or until all of the liquid has been absorbed. Once at the desired consistency and nice and hot, divide into two bowls.
Chop the peach or nectarine in half and remove the pip. Slice each half into chunks or thin slices and lay over the top of the bowls. I like to sprinkle mine with a little more ground cardamom and bee pollen. This recipe is actually naturally very sweet so I often do not need to add any extra honey or syrup on the top – it’s up to you though, go for it if you are feeling naughty/in need.
Recipe from Rosannagh @ http://www.clovefoodco.com