Spiced Autumn Porridge

• Warming and comforting breakfast.
• Vegan, and can be made gluten-free.
• Filling and satisfying.
• Quick and easy to make.
• Serves two people.

Organic Jumbo Oats (2kg) - Sussex WholeFoods

1 Cup Jumbo Oats

Organic Blue Poppy Seeds (500g) - Sussex WholeFoods

2 Tsp Blue Poppy Seeds

Organic Cashew Nuts (1kg) - Sussex WholeFoods

50g Cashew Nuts

Organic Raisins (1kg) - Sussex WholeFoods

20g Raisins

Maple Syrup, Organic 250ml (Meridian)

2Tbsp Maple Syrup

Virgin Coconut Oil, Organic 200g (Biona)

2 Tsp Coconut Oil

Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods

1 Tsp Cinnamon Powder

Ground Ginger 30g, Organic (Just Natural Herbs)

1/2 Tsp Ginger Powder

Cloves (Whole), Organic 100g (Sussex Wholefoods)

1 Clove

Other Ingredients

• 375ml Water
• 1 Medium Apple
• 2 Plums

Method

1. Add the oats and the water to a saucepan. Stir. Bring to a boil then simmer for few minutes, depending on how thick you like your porridge.
2. Roast cashews in a fan assisted oven for 5 minutes at 180°C.
3. Chop apple and plums, melt coconut oil in a saucepan on the medium heat, add fruits and gently fry until tender. Add maple syrup, poppy seeds, raisins and spices, stir and fry for another 2 minutes.
4. Pour fruits over your porridge, sprinkle with cashews and enjoy hot!