Updated: Mar 24
Want to feel nourished and comforted? Do you want to break out a little food dance?
I do a little shimmy every time I taste this.
I give you my favorite bowl of porridge ever!
This is quick and simple to make and uses every day cupboard staples. Well, I always have these ingredients on hand because I use them in so many dishes due to their versatility.
Adding a banana to porridge takes the creaminess to another level and also adds a hint of sweetness. Plus I am in love with Tahini and like to use it in porridge.
Say what I hear you say!!! O.k. so it is normally added to savory dishes or made into a dressing but it works in baked goods and sweet treats. Honestly!
Tahini is made from sesame seeds which are ground into a paste (like nut butters) and is used widely in Mediterranean Middle Eastern cooking.
The humble sesame seed is rich in copper, magnesium and calcium making them a great addition to your diet.
Another great thing about this porridge is that we have made it richer in both protein and fiber courtesy of the nuts and seeds. Even the banana is boosting the fiber content.
You can swap it up a little too.
No Tahini: Use your favorite nut butter e.g. almond, cashew, hazelnut.
No Hemp seeds: Use flax seeds. In fact, you use any other choice of seed or nut for this recipe.
O.K. let's get to it but before we do, just know that I love cinnamon. You may want to leave it out or reduce the amount to a 1/4 teaspoon. If you're a cinnamon lover, go the whole hog!
Time: 5 minutes
40g Porridge oats (use GF if you are gluten sensitive)
200ml Almond milk or plant based milk of choice
1/2 Banana sliced
1 tablespoon Tahini
1/2 teaspoon Cinnamon
1 - 1 1/2 teaspoons of Maple syrup or other sweetener of choice
1 tablespoon Hemp seeds
1 tablespoon Pecans (I always have a jar of toasted pecans which I make at home)
Place the oats, banana and the almonds milk into a small saucepan and heat over a medium low heat
Keep stirring until it is your desired consistency and cooked through
Take off the heat and add the cinnamon, tahini, maple syrup
Serve in a bowl topping with the hemp seeds and pecans