I have been busy working on my upcoming book about vegan recipes, as well as some tips on how to run a marathon on a vegan diet. So I prefer having a filling, energising and huge breakfast to fuel me up, so that I can stay focused with improved productivity.
After trying out different breakfast food, this golden porridge is my favorite one that I can’t wait to share the recipe with you, although I was supposed to be proof-reading my book right now ðĪŠ This porridge is made with steel cut oats (aka my favorite kind of oats). I sprouted them by soaking in water overnight for better digestion and higher nutrition content.
Ingredients:
1/2 cup steel cup oats (soaked in water overnight)
3/4 cup plant milk
1 ripe mango (or banana)
1/2 zucchini (shredded)
1 tsp turmeric powder
1/2 tsp ground ginger
1 tsp ground cinnamon
Handful of mulberries
1 tsp maca powder
1/2 tsp vanilla powder
Directions:
- In the morning, drain and rinse the sprouted steel cut oats
- Place the drained steel cut oats into a pot under medium heat and toast it slightly until they become slightly browned or until you can smell the oats
- Add plant milk to the pot, stir and mix everything well and bring to a boil
- Once the oats are boiled, turn the heat to medium low, let it simmer for around 5 minutes until thickened. Stir occasionally to prevent sticking to the bottom of the pot
- After 5 minutes, add the shredded zucchini, mango chunks, turmeric, ginger, cinnamon and mulberries into the pot, stir well until everything has combined together
- Let it simmer for another 5-10 minutes until a desired consistency is reached
- Turn the heat off and stir in maca powder and vanilla bean powder. Give it a final stir and serve with your choice of toppings. I love topping them with passionfruit, berries and persimmon ð
- Enjoy!
