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Crunchy Seed Porridge + Berry Compote
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
A delicious and healthy way to start the day with fiber, fat and vitamins.
Ingredients
For the seed Porridge
- 1 ½ cups filtered water
- ⅓ cup organic gluten-free steel cut oats
- ⅛ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 cup vanilla nut milk of choice, unsweetened
- ¼ cup raw sunflower seeds
- ⅓ cup raw pumpkin seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 2 tablespoons whole flaxseed
For the berry compote
- 2 cups fresh/ or frozen berries (like blueberry or blackberry)
- 1/4 maple syrup
- 2 teaspoons arrowroot powder
- 2 teaspoons water
Chef Tips
The porridge will hold for up to 5 days. Reheat with some extra milk of choice.
Preparation
Step 1
Bring the water, oats, salt, and cinnamon to a boil. Once boiling, reduce heat to medium-low. Simmer for about 15-20 minutes until the liquids have evaporated and the oats are fully cooked. Stir occasionally to avoid burning.
Step 2
To prepare the berry compote, heat the berries and maple syrup in a saucepan until soft. In a small bowl, mix the arrowroot and water until dissolved. Add tot the berries and simmer another minute until the mixture thickens.
Step 3
Once the oats have finished cooking, add the vanilla nut milk (or for a creamier porridge, use canned coconut milk). Bring to a boil for 30 seconds, then remove from heat and add the remaining porridge ingredients, stir well to combine.
Step 4
To serve, divide the porridge into four bowls, garnish with a spoonful of berry compote and a pinch of cinnamon.
