Makes 2 bowls
Whenever we run workshops talking about the nutritional importance of soaking and sprouting grains and seeds, we always talk about porridge.
Prior to learning about wholefoods preparation techniques, we found that when we ate porridge we’d invariably be hungry by mid-morning. The simple change of activating the oats and adding a healthy amount of good fats to the bowl makes it possible to power through to lunch.
Here we’ve also used quinoa, which gives the bowl a nutritional boost. With toasted nuts, seeds and fruit, this porridge is a real winner. Start this recipe the night before.
1 1/3 cups (130 g) organic rolled oats
1 1/4 cups (250 g) tri-colour quinoa
400 ml (14 fl oz) coconut milk
1/4 cup (60 ml) maple syrup, plus extra to serve
Toasted nuts and seeds and fresh fruit, to serve
Soak oats overnight in 4 cups (1 litre) water with a pinch of salt.
Drain oats first thing in the morning.
Rinse quinoa well, then drain. Place in a saucepan, cover with fresh water, bring to the boil and cook for 12 minutes, then drain.
Place drained oats and cooked quinoa in a saucepan with 1 cup (250 ml) water and place over medium–high heat, stirring, until bubbling. Reduce heat to low, stir in coconut milk and maple syrup and add water to reach your desired porridge consistency.
Divide porridge between two bowls and top with maple syrup, toasted nuts and seeds, and fresh fruit to serve.