Ingredients:
- 1 sachet of Bimuno
- 40g jumbo oats
- 250ml unsweetened almond milk (or any other milk of your choice)
- 1 tbsp smooth almond butter
- 1 tbsp ground flaxseed
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tbsp honey (ideally Manuka) - swap for maple syrup for vegan version
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of black pepper
- Pinch of sea salt
- Handful of frozen mixed berries (approx 50g)
Method
- Take the berries out of the freezer and place in a small bowl so they can defrost slightly.
- In a small frying pan add the pumpkin and sunflower seeds and on a medium to high heat toast for around 3-5 minutes shaking the pan occasionally until they turn golden and give off a rich toasty fragrance. Place to one side while you make the porridge.
- Place the oats, milk, almond butter, flaxseed, Bimuno and the spices as well as the salt and pepper in a saucepan. Bring to the boil and gently simmer for around 5-7 minutes until the milk has been absorbed - timing can differ between oats so just keep stirring and checking. Take off the heat and stir through the honey and mix well.
- Transfer to a bowl and add the berries and the seeds. Add an extra drizzle of honey if you wish, and if you are feeling even more decadent, some honeycomb. Serve warm.