This porridge is the bomb. I know that nobody has said that since like 1996 but it's true. It really is. It's uber festive and pumped with nutrition. It's comfort food at it's absolute best, especially for this time of year. And as well as being dairy-free, it's also gluten-free too!
Now, down to business. Sprouted Oats are going to be THE THING for 2015. I hate silly food fads, I really do, but this trend could really be the start of something. I could try and re-hash the information for you, or I could just let you know what Rude Health say (because let's face it, they know best):
"An unsprouted grain is dormant, waiting for the right time to germinate. It's nutrients are locked up and well protected, making dormant grains harder to digest... When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms... The sprouted grain is slow dried to preserve it's valuable nutrients."
So there you have it. Along with the Sprouted Oats I've also added Linusit's Organic Linusprout with Cinnamon. It's Organic Flaxseed Powder which has also benefited from being sprouted and has Organic Cinnamon included. Flax is a great source of plant protein, Omega 3 and fibre. Suma have a really great selection of products with high nutritional value and source only the best.
To serve 2 this simple and tasty porridge you will need:
1 cup Rude Health Sprouted Oats
1½ cup of Rude Health Brown Rice Milk (or any dairy-free milk you like)
1 tbsp Organic Linusprout Cinnamon
2 tbsp Agave Syrup
2 Medjool Dates (diced)
Good grating of fresh Nutmeg
Pinch of Salt
Pumpkin Seeds & Cranberries to garnish
Firstly put your oats in a pan with the milk. On a medium heat bring them up to heat, once they've started to bubble lower the heat a little for a gentle simmer. Cook for 12 minutes stirring regularly - if at any point the porridge is starting to get too dry add a drop more milk.
Meanwhile peel and roughly chop your pear. Put in a pan with the agave syrup and set to a medium heat. Cook for 3-4 minutes until bubbling and the pear is starting to soften. It should be releasing juices and getting syrupy. Remove from the heat and set aside.
After the 12 minutes your porridge should have a lovely creamy consistency. Take off the heat whilst you add the pears and syrup, the linusprout, dates, nutmeg and salt. Mix together well then pop back on the heat for another 2-3 minutes. Then you're ready to serve...
Add to a bowl then top with pumpkin seeds and dried cranberries. A little squeeze more of agave (if you like things extra sweet) and another light grating of nutmeg to finish. Perfect!
I hope you're all ready for Christmas and getting into the festivities. It really is the most wonderful time of the year! Merry Christmas to all & all the very best for 2015!