This Indian-style recipe is taken from Saffron Soul by Mira Manek (Jacqui Small; £20) and contains a melee of exciting things: jaggery, cardamom, coconut chips, saffron… all the better to start your day feeling like a fusion breakfast goddess (if that’s not a thing, it should be).
- 4 tbsp porridge oats
- 200 ml water
- 200 ml almond milk or
- milk of choice
- 1 tbsp jaggery, coconut sugar or honey
- pinch of saffron
- ¼ tsp ground cardamom
- 1 tbsp chia seeds, optional
- 1 orange, optional
- raspberries, roughly chopped
- chopped pistachios
- coconut chips
Step 1: Place all the ingredients for the porridge, except for the orange, into a saucepan and bring to the boil, then turn down the heat. Cook on a low heat for 5-8 minutes, stirring well, until it is a thick consistency and the porridge is cooked. If you want a thicker consistency, either add more oats or leave the porridge to cook for a little longer.
Step 2: If you want to add orange juice, cut the orange in half and simply squeeze the juice directly into the saucepan. Stir well.
Step 3: Pour the porridge into a bowl, sprinkle with the blueberries, chopped raspberries, pistachios and coconut chips, and enjoy while hot.
Optional: Add 2 tablespoons of cooked quinoa to your porridge and fewer oats to make a less heavy porridge.