Cinnamon Oat Porridge
Enjoy on a winter’s morning with fresh seasonal fruit.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 serves 1x
- Category: Breakfast
- Method: Heavy-based Saucepan
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 tbsp chia seeds
- 2 tbsp ground flaxseeds
- 2 tbsp sultanas or raisins (optional)
- 1 tsp ground cinnamon
- 3 cups water
- 1 cup unsweetened calcium fortified soy or almond milk
- Handful of fresh berries and/or banana, plus maple syrup and extra milk to serve
Instructions
Add the oats, chia seeds, ground flaxseeds, sultanas and cinnamon to a small-medium sized heavy based saucepan. Add the water and soy milk, stir to combine, and cook, covered, over medium heat for approximately 15-20 minutes or until most of the liquid has been absorbed. Serve topped with fresh berries and/or banana, plus maple syrup and extra milk if desired.
Notes
If you find rolled oats difficult to tolerate during an IBD flare, swap to quick oats as these are more processed and less aggravating to an inflamed digestive tract.
Find it online: https://eatplantsforhealth.com.au/cinnamon-oat-porridge-2/