Recipe courtesy of Panaceas Pantry
Porridge Ingredients
½ cup rolled oats
1 cup filtered water
Pinch salt
½ cup milk of choice
1 tsp pure vanilla extract
Compote Ingredients
½ cup frozen blueberries
½ tsp finely grated ginger
Splash water
1 tsp chia seeds
Toppings
½ Ruby Rise Red Papaya, skin removed and sliced or diced
Nut butter
A note on the porridge - while you can quickly and easily cook it in the morning, the method provided yields not only a creamier finish, but also a more nutritiously complete meal. Soaking grains (including oats) is important to unlock certain nutrients, and it is an easy habit to get in to
Method
The night before, soak oats in water and salt in a small saucepan.
In the morning, add in milk and vanilla. Cook over a low-medium flame, bringing to the boil then simmering for approx 10 mins. Stir continuously, and add extra milk as needed. You might get a sore arm, but you’ll have the creamiest oats to finish! Serve while hot, with generous slices of fresh papaya, a drizzle a pure maple syrup, compote (recipe below) and nut butter.
To make the compote, add berries, ginger and water to a small saucepan. Cook over a low flame for approx 10 mins, regularly stirring. The blueberries will soften and release their juices, so after that point add the chia seeds and continue cooking very gently until thick.
