GOLDEN PORRIDGE WITH FIG AND POMEGRANATE
As we near winter here in Australia, a warm bowl of porridge calls to us more and more each morning. There’s something truly special about a pot of oats bubbling away on the stove, and children warming their hands on steamy bowls of porridge goodness.
We added turmeric and cardamom to the mix in this delicious golden porridge, giving it the most wonderful hint of spice to warm our bellies.
1 cup of Rolled Oats
2 cups of Milk (your choice, we love almond, coconut or oat milk)
1/2 tsp ground Turmeric
1/2 tsp Cinnamon
Pinch of Cardamom
Pinch of Black Pepper
1 tbsp Honey or Maple Syrup
2 fresh Figs, sliced thinly
2 tbsp Pomegranate Seeds
For the creamiest oats, soak 1 cup oats in water overnight (generously cover the oats).
Next morning, discard liquid, and place soaked and drained oats in a saucepan with 2 cups of milk of your choice.
Add spices (½ tsp each of turmeric and cinnamon and a pinch each of cardamom and black pepper), and cook over a medium heat for around 10 minutes, stirring frequently. Oats are ready when they appear creamy and have absorbed the liquid. Remove from heat.
Stir through 1tbsp honey or maple syrup, adding more or less depending on your preference. Serve with 2 sliced figs, and 2 tbsp pomegranate seeds.