One of the many things I love about the changing of the seasons, is the switch up with food – particularly when it comes to breakfast (my favourite meal of the day). During the warmer months, I tend to eat pretty simply; boiled or poached eggs with avocado, a creamy smoothie, a bowl of homemade cereal… But come autumn and winter, all I´m craving is big bowl of warming and comforting porridge.
Gone are the days of plain´ol porridge. Why just have it simple, when there are so many ways of making it bursting with flavour and filled to the brim with goodness and superfoods? One of my all-time favourite combinations? This creamy version made with almond milk, cacao and maca – topped off with dried or fresh fruit, a sprinkling of seeds or nuts, cacao nibs, spices – or just about anything you fancy… And trust me, this porridge is well worth the wait after 8 hours of fasting (and makes it a lot easier to want to wake up when it´s dark and cold outside!).
CACAO & MACA PORRIDGE
1 cup of gluten free oats, 3 tbsp of raw cacao powder, 1 tbsp of maca powder, 1 tsp cinnamon, 2 cups almond milk (or any nut milk of your choice), 1/2 ripe banana, 1 apple, 1 cup water & a sprinkling of cacao nibs.
1. Combine the oats, almond milk, cacao and maca in a saucepan and bring to the boil. Simmer for 5 minutes or until it’s smooth and fluffy.
2. Serve with the toppings of your choice – I love sliced banana combined with a crisp apple and a sprinkling of cinnamon on top – which makes it just the perfect amount of sweet. For an even more creamy consistency, I like to pour a bit more almond milk on top – so delicious.