Serves 1
Sometimes a super spicy kick in my breakfast is exactly what I need.
This bowl is warming, sweet and enjoyable all year around.
Turmeric is a fantastic spice with anti-inflammatory properties (along with ginger) and makes the porridge glow.
Ingredients
40g oats
1 tbsp flax seeds
200ml water/plant milk
1 tsp turmeric
crack of pepper
1/2 inch fresh ginger, finely chopped
1 banana, cut into semi rounds
2 tbsp mixed seeds
step 1
Combine the oats, flax and water/milk in a small saucepan, bring to the boil.
step2
Reduce the heat, add the turmeric, pepper and ginger, cook on a low heat for 5 minutes. Stir occasionally to avoid sticking. If it becomes dry, add some more liquid.
step 3
Once the porridge is your desired consistency, add half of the banana and stir to warm through.
Transfer into a bowl. Sprinkle with your seeds and the other half of banana.
Notes
- I love banana in porridge, I put it in every time. You could alternatively pair the turmeric with fruits like pear or mango instead.
- When cooking with ginger, I don’t remove the skin. It is edible and an extra source of fibre so save time by leaving the skin on. If you prefer it without the skin, remove it with a teaspoon. This way is so much less wasteful than trying to do it with a knife.
- Go easy on the pepper. It isn’t so much included for its flavour but for its relationship with turmeric. Pepper enhances the absorption of turmeric, without it, you wouldn’t be getting the full benefits of turmeric.
- Using fortified plant milks are a great way to get some further nutrients into your breakfast such as calcium and vitamin D. Water does work perfectly fine though if preferred.
Comments