This has been a new favorite for us. With just a few moments of advanced planning and the 10 minutes you’ll spend assembling, you will be rewarded with a delicious, energy-boosting breakfast for days. Best part, you can whip it up in under 30 minutes. Combining gluten free oats (or seeds) with chia seeds, hemp hearts, ground flax, and an almond/nut mylk base makes for a creamy consistency.
The soaking helps digestion, ease of blending, and you create your own nut or seed milk in the process!
The selenium from the Brazil nuts inhibits viral replication, zinc from the pumpkin seeds positively affects multiple aspects of the immune system, and protein from hemp hearts.
This seedy porridge isn’t sweetened because I like to blend in fruit or jam into the mix, but you can add honey, maple syrup, dates, raw cacao, turmeric - have fun!
I like to portion out into mason jars and have nourishing breakfast or snack on hand which makes it easy-peasy.
Planing on sharing other variations to this customizable delight, Chocolate plum, matcha coconut, seed butter and raspberry jam topped with bananas…yum!
This porridge is best at room temperature, then top with fruit or berries, jam, hemp hearts, toasted coconut- you name it.
During the winter you can even warm it up and it’s scrumptious.
Serves 4
1/4 cup (40g) chia seeds
1/2 cup (50g) gluten free oats (or 1/2 cup (60g) raw pumpkin seeds
1/4 cup ( 30 g) raw sunflower seeds
1/4 cup (25g) hemp hearts
2 tablespoons fresh ground flax seeds
1/2 cup raw almonds or a mix of brazil nuts, cashews, pumpkin seeds
1/4 cup amaranth
7 cups of water, divided into 4 cups for soaking oats, sunflower seeds, almonds or nuts- and 3 cups for blending
2 tablespoons vanilla extract
1/4 teaspoon sea salt
1 teaspoon ground cinnamon or 1/4 teaspoon ground mace
Optional: 1/4 cup riced frozen cauliflower or zucchini
Optional sweeteners: a drizzle of honey, maple syrup, a few dates of fruit blended in, or topped with jam
Combine the oats (or pumpkin seeds), sunflower seeds, almonds, amaranth (or other nuts chosen) with 4 cups of water and soak overnight or at least an hour.
Drain, and rinse over a fine mesh sieve and transfer them to a blender. Add the 3 cups of water, vanilla, cinnamon or mace, and salt and blend until smooth. Add the ground flax, chia seeds, hemp hearts and give a 5 second blend to combine.
Pour into mason jars and keep in fridge. The porridge can be eaten within 30 minutes,or stored for up to 4 days.
For Mango version:
1 portion of porridge (1/4 of the above recipe)
1/2 cup cubed ripe mango
Add the porridge and mango to blender or smoothie blender and blend to your liking.
Top with sliced mango, or fruit/jam you have, toasted coconut or hemp hearts and adaptogenic granola and a drizzle of honey.
Enjoy!
Diane