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Autumnal Cardamom & Vanilla Porridge

  • Date 22 November 2018
  • Words

    Recipe by Eli Brecher  @cerealandpeanutbutter

    Eli Brecher is a London-based food blogger and healthy recipe developer. Eli created her blog in during her first year at university, when she was struggling with Crohn’s Disease. Since then she has worked with a wide range of brands in the food and wellness world, while living in Paris and Madrid obtaining a languages degree. She is now pursuing her passion for nutrition by studying a second degree in Human Nutrition

Eating with the seasons is a fantastic way to incorporate a range of nutrients into your diet throughout the year. With autumn in full swing and winter around the corner, why not perk up your breakfast with persimmon and redcurrants, which are best at this time of year. Persimmons are rich in Vitamins A, C and E, as well as dietary fibre and an array of minerals, while redcurrants are a good source of iron, Vitamin K and antioxidants!

Ingredients

1/3 cup (40g) rolled oats
1 teaspoon ground flaxseeds
1 cup boiled water
½ cup cashew milk
1 tsp cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Topping: almond butter and seasonal fruit (persimmon and redcurrants)
1 scoop MISSFITS Vanilla Multitasker

Method
    1. Add the oats and flaxseeds to a saucepan, pour over the boiling water, stir and allow to soak for 10 minutes.
    2. Add all remaining ingredients to the oats, stir and cook on a medium heat for 3-5 minutes, stirring regularly, until desired consistency is reached. Add an extra splash of milk if needed.
    3. Transfer porridge to a bowl, decorate with fruit and nut butter, and serve hot.

 

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