Perfect for a chilly Sunday morning breakfast, this porridge is my souped-up version. It’s as simple as porridge oats, flaked quinoa and millet, pumpkin and sunflower seeds for added protein, omega-3s and magnesium. Topped with dollop of tahini for calcium and a gut friendly mix of stewed apples, berries and pears full of lovely pectin – a prebiotic that rebalances our microbiome to more of an anti-inflammatory profile

INGREDIENTS

• 1/2 cup mixed porridge oats (opt for gluten free is preferred), flaked millet and quinoa
• 1 tbsp pumpkin and sunflower seeds
• 1 1/2 cups almond milk 
• 1 tbsp tahini
• 1 large dollop of Apple & Pear Compote 
• Water as required for consistency

METHOD

Adjust volumes depending on your appetite. Heat the oats, millet, quinoa, seeds, milk and water in a saucepan and bring to a boil. Lower the heat and stir for 5 – 8 mins allowing the porridge to thicken. Add water as required depending on the consistency you prefer. Top with Apple & Pear Compote and dollop of tahini. ⁠

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