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 tsp maple syrup
- 1/2 banana
- 1 zucchini
- 2 Tbsp seed and grain mix
- 1 Tbsp almond butter
- 1 tsp cinnamon
- Pinch of salt
Granola
- 1 cup gluten free rolled oats
- 1 cup pistachios
- 1 cup sliced almonds
- 1 cup crushed hazelnuts
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 cup coconut flakes
- 1/4 cup peanut butter
- 1/3 cup coconut oil
- 2 Tbsp sesame seeds
- 1/4 cup pumpkin seeds
- 3 Tbsp date syrup
- 1/2 cup sun-dried apricots
- Pinch of salt
Preparation
Porridge
Soak oats in mineral water overnight and rinse in the morning before use to reduce anti-nutrients.
Add oats to a pot with the rest of the ingredients, bring to a boil, then reduce heat.
Simmer on 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 baking
Preheat the oven to 180°C and line a large baking tray with paper.
Mix coconut oil, date syrup, and peanut butter on low heat on the stove until combined.
Place all dry ingredients in a bowl and add the oil and syrup mixture; mix well to coat.
Bake for 15 minutes, checking halfway and stirring to ensure even cooking.
Allow to cool completely and store in a large jar for later use.
