Packed with fibre, fresh fruits and healthy fats, this hearty breakfast will keep
you plant powered right through until a late lunch. Shake it up with different toppings!
This recipe comfortably serves one hungry person, but can easily be scaled
up. The trick with porridge is to stick to the ratio of 1 part porridge oats to
2 parts liquid.
For the Porridge:
- 40g porridge oats
- 100g blueberries
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 130ml plant-based milk of your choice
- 130ml water
For the Topping:
- 4 frozen strawberries
- 1 banana
- Dollop of peanut butter
- Drizzle of maple syrup
- Sprinkle of pumpkin, chia and sunflower seeds
Step 1: Before you start cooking, take your frozen strawberries out of the
freezer and cut them up. The trick here is to use a large sharp knife and
shave pieces off the strawberries until they are all cut up.
Step 2: Add the oats, blueberries, chia seeds, flax seed milk and water to a
pan. Stir over a medium heat for approx 10 minutes until the mixture is creamy. Add more milk or water if the porridge gets too stodgy.
Step 3: Serve into your favourite bowl and top up with shaved frozen strawberries, a sliced banana, a dollop of peanut butter, a drizzle of maple syrup and a good sprinkling of pumpkin, chia and sunflower seeds.
This recipe has been brought to you by Jacquie O’Neill, AKA Plant Pure Human. You can find more of her creative vegan dishes over on her feed at @plantpurehuman