I’ve been experimenting with a porridge like this for a while, in an effort to get more molasses/iron into my food. This only has the tiniest amount of molasses, but if you love the stuff, then go crazy.
On a crisp winter’s morning, when the sun doesn’t even come up properly until you’re already at work and the tip of your nose is permanently red, this lightly spiced porridge is a very soothing way to cope.
- 1 cup rolled oats for the porridge
- 1 banana half roughly chopped, half sliced (set aside), for the porridge
- ½ tsp ground ginger for the porridge
- 1 tsp black strap molasses for the porridge
- 2 Tbsp ground linseed for the porridge
- 2 cups soy or almond milk for the porridge
- pinch salt for the porridge
- 2 Tbsp pumpkin seeds toasted, to serve
- maple syrup to serve
- soy milk, coconut yoghurt or cashew cream to serve
- cinnamon to serve
- 1 In a medium sized sauce pan combine all the porridge ingredients except for the extra sliced banana. Place on a high heat and bring to the boil, stirring often. As soon as the porridge has started to bubble, reduce to the lowest heat and stir constantly until the porridge has thickened to your liking.
- 2 Top with the extra sliced banana, a drizzle of soy milk and maple syrup, a dusting of cinnamon and the toasted pumpkin seeds.