Since the cold weather, I’ve really been enjoying this warming grain-free ‘porridge’ – this recipe started as an experiment but actually turned out quite well! Unlike oats this keeps me full up to (in fact, often beyond!) lunchtime and not craving sugar later on in the day (I also wanted a change from eggs – my usual go-to). If you fancy giving it a try here’s how I make it but feel free to experiment:
1 tbsp sunflower seeds
1 tbsp chia seeds
1 tbsp milled flaxseeds (but you can also use whole)
2 tsps dessicated coconut
1 tsp cinnamon
1 cup milk (I’ve been using unsweetened almond milk)
Put all the ingredients in a pan, stir and bring to the boil. Simmer until desired consistency is reached – this won’t take long at all! I like a thick porridge but if you want a thinner consistency just stir in more milk while simmering.
Here I’ve topped mine with half a banana and some raspberries I had in the freezer and warmed through.