Wholesome Porridge with Homemade Granola
Ingredients
Porridge
- 1/2 cup gluten free rolled oats
- 1/4 cup quinoa flakes
- 1 cup coconut or almond milk
- 1 teaspoon maple syrup or more to taste
- 1/2 mashed banana
- 1 zucchini peeled and grated
- 2 tablespoons seed or grain mix (made from 1/2 cup sprouted buckwheat, 1/4 cup sprouted sunflower seeds, 2 tablespoons flaxseeds, 2 tablespoons chia seeds blitzed to fine powder)
- 1 tablespoon almond butter
- 1 teaspoon cinnamon
- Pinch of salt
Granola
- 1 cup gluten free rolled oats (optional, omit for carb-free)
- 1 cup crushed pistachios
- 1 cup sliced almonds
- 1 cup crushed hazelnuts
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 cup coconut flakes
- 1/4 cup peanut butter
- 1/3 cup coconut oil
- 2 tablespoons sesame seeds
- 1/4 cup pumpkin seeds
- 3 tablespoons date syrup
- 1/2 cup chopped sun-dried apricots
- Pinch of salt
Preparation
Porridge
Soak oats in mineral water overnight and rinse in the morning before use to break down anti-nutrients.
Add to a pot with the rest of the ingredients, bring to a boil and then reduce heat.
Simmer on a low heat with the lid on, stirring frequently, until the porridge is creamy.
Serve with a dash of coconut oil, your choice of coconut or almond milk, and a generous helping of granola.
Granola
Preheat the oven to 180°C and line a large baking tray with paper.
Mix oil, syrup, and peanut butter on a low heat on the stove.
Place all dry ingredients in a bowl and add the oil and syrup mixture, then mix well to coat.
Bake for 15 minutes, checking halfway and mixing to ensure even cooking.
Allow to cool completely and store in a large jar.
