This nourishing breakfast is a great way to start the day! I like making a big batch every Sunday and then it’s quick to reheat in the morning before I’m off to work. The warming spices included in this recipe tonify the ‘Spleen and Stomach’ of Chinese medicine bringing the digestive system into greater alignment.
- 1 cup of Bob’s Red Mill Gluten Free Steel Cut Oats
- 1 ½ cups of water
- 1 ½ cups of non-dairy milk (I like unsweetened Hemp or Coconut)
- 1 t cinnamon
- 1 t ginger
- Hemp Milk
- Your Favorite Seeds (I like Hemp and Flax)
- Maple Syrup
- or whatever you like…
Combine ingredients in a saucepan.
Set to low heat and cook 15-20 minutes. Keep an eye on this so that it doesn’t boil over and be sure to stir so the oats don’t stick to the bottom of the pan and burn.
Once your porridge reaches the desired consistency, remove from heat.
In your bowl, garnish as desired.
My favorite garnish is a whole sliced banana, 2 chopped dates, 1 Tablespoon each of hemp and flax seeds, a splash of milk and just enough maple syrup to make it all worthwhile! I also up the amount of cinnamon and ginger so it’s nice and spicy!