Ingredients
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
- 2 tablespoons poppy seeds
Blackberry Compote
- 1 ½ cups frozen blackberries
- ½ cup filtered water
Method
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 blackberry compote, add all of the ingredients to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes or until blackberries are softened. Remove from heat and set aside.
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 blackberry compote and a pinch of cinnamon.
Nutritional analysis per serving: Calories: 346, Total Fat: 23g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 104mg, Carbohydrates: 26g, Fiber: 12g, Sugars: 4g, Protein: 14g, Net Carbs: 14g
