Homemade Porridge a la Fitgourmet!
Homemade Porridge a la Fitgourmet!
I am from a culture of big breakfast with feta, tomato, olives, bread, egg…and the list goes on and never had porridge until about quite recently. I almost rejected this mashed-looking, warm strange mixture as a breakfast!Over the years, I realized that my digestion is not so strong for these heavy and raw food, especially in autumn and winter. I first tried the mueslis and granolas, which I loved and then I met Ayurveda and learned that our digestion follows the energy of sun, that it has its highest energy at lunch and lowest in the morning and evenings. Since then, I have been trying different versions of porridges adding whatever I have at home. I hope you enjoy this super delicious and nutritious breakfast, warm and soft and so easy to digest and get you going during the day.
Ingredients
Equipment
Method
- Melt the oil in a small pan and add the oats and seeds toasting them a few minutes
- Add salt and half of the plant milk slowly, stirring all the time. Add more milk as it cooks and according to your choice of consistency. I like it moist but not too wet!
- Add spices, berries and mix well
- Cook about 10-15 minutes on low heat, stirring occasionally.
- Pour your cooked porridge into a bowl and top with almond butter and the berry jam if you made it separately. You can add some date or maple syrup if you need a more sweet taste.
- You can make your own berry jam with chia seeds and keep them in a jar for a few weeks and so just add this to your oats. Here is the recipe.
- Making almond milk at home is so easy, just check here. I don’t drain the milk at the end now, I use it with the almond particles in it and this way I think I benefit even more taste wise and nutrition wise!
Notes
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