Creamy Porridge Bowl

With winter bringing in the colder weather, all I wanted to do is wake up to a nice warm bowl of porridge. How I grew up eating porridge was having the oats boiled in water until creamy before adding a splash of milk and serving in a bowl topped with brown sugar and cream. 

I wanted to create a healthier version this winter that allowed me to still be able to enjoy my much loved porridge but contained far more nutritional value. I started with an oat base adding quinoa flakes and chia seeds for a superfood kick. I then added my favourite nuts and seeds to the mix too. To add creaminess I used macadamia milk which I had made myself from home and used maple syrup as a sweetener. You could use coconut sugar or brown rice malt syrup as alternatives for this. I topped it with fruits and toasted coconut to finish it off and I couldn't me more in love! This is definitely the prettiest porridge I've ever had.

Creamy Porridge Bowl

INGREDIENTS

1 C oats
1/4 C quinoa flakes
2 tbsp coconut chips
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp raw cashews
1 tbsp chia seeds
1 - 2 C macadamia milk, or nut mylk of choice
2 tbsp maple syrup 

Optional toppings:
Sliced banana
Sliced strawberry
Chia seeds
Toasted coconut 

LETS MAKE IT

Step one
Put your milk and maple syrup in a pot and bring to the boil. Add your oats, coconut, cashews plus seeds and stir. Reduce the heat to a simmer and allow the oats to cook for 15 minutes or until soft and creamy. 

Step two
Pour the porridge into a bowl and decorate with toppings.