When I discovered smoothie bowls, I thought that I had unearthed the champion of all breakfast foods. Then winter came and after three days of shivering through delicious raw and chilly smoothie bowls, I realized that it was time to find a substitute a few degrees warmer.
That was when I began making porridges. I realized that I had grossly underestimated the deliciousness of that enduring classic cinnamon oatmeal my mother would make me as a child. Furthermore, I figured out (albeit a bit late) that porridges can be made using any number of grains in their raw and natural states: oats, buckwheat, kamut, barley, quinoa and a host of other options. I am also slowly working out the best combinations of grain, plant based milk and spices/toppings.
Today I made a flavorful spiced Nordic oatmeal porridge. The zesty combination was a perfect introduction to the holiday season and the nutritional benefits of the different elements were abundant (from the omega’s in the hemp milk to the protein and heart healthy antioxidants in the oats and the anti-inflammatory properties of the various spices used). My daughter loved it too… which is an extra bonus.
The recipe is below. Enjoy.
Nordic Spiced Oatmeal Porridge
Ingredients for the porridge:
- ½ cup (gluten free) rolled oats
- ½ cup hemp milk
- ½ cup water
- ¼ tsp cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground ginger
- 1/8 tsp ground turmeric
- 1 tsp flaxseeds
- 1 tsp maca powder
- 1 ½ tsp raw coconut sugar
- 1 pinch of salt
- Shaved apple
- Raw coconut sugar (for sprinkling)
- I didn’t use the following toppings, but this porridge goes well with: raisins, dairy-free yoghurt and maple syrup as well
- Mix the oats and the water in a saucepan until warm. Add the hemp milk and the pinch of salt. After about one minute, add the spices. Keep stirring until the liquid is absorbed by the oats. Take it of the heat and pour into a bowl. Add the shaved apple and coconut sugar (and any other desired toppings) and serve.