Oats get a bit of a bad rap in the age of glucose monitors. Personally, I think they’re a generally healthy food that shouldn’t be feared for non-diabetics, though they might not be that filling for some which can lead to further cravings. Rather than eliminating oats, I like to add to them! Today we’re making my high-fibre, plant-based super seed porridge, which does just that!
INGREDIENTS
Porridge:
Whole rolled oats
Light quinoa
Flaxseed
Hemp seeds
Chia seeds
Maple syrup
Plant milk of your choice (I use an additive-free oat milk, but you can use soy if you want some extra protein)
Cocoa powder
Cinnamon
Topping ideas:
Fried dates and bananas with toasted seeds and almond butter
Blueberries and cashew butter
Toasted pistachio nuts and raspberries
TIPS & NOTES
This porridge can be prepped ahead of time, but you might need to add a little extra water whilst reheating it because the chia and flax seeds can firm up over time in the fridge.
The base recipe contains 9g of fibre and 11.5g of protein and my toasted seed, banana and date topping with almond butter add a further 4g of fibre and 5g of protein.
Super Seed Porridge
A healthy plant-based porridge for when oats alone aren't quite enough
Ingredients
- 85g of whole rolled oats
- 17g of chia seeds
- 35g of hemp seed hearts
- 35g of flaxseed
- 300g of plant milk
- 300g of water
- 40g of maple syrup
- 1 dessert spoon of cocoa powder
- 1 tsp of ground cinnamon
* 95g of light quinoa
Directions
- Add all of the dry ingredients to a lidded pan over a medium heat with half of the milk and water with the maple syrup, cover and allow to cook for 10 mins, stirring occasionally
- Add the remaining water and milk and cover to cook for a further 10-15 mins (stirring occasionally) until the quinoa is cooked
- Add any extra water required to reach your desired texture and serve with toppings of your choice
Let me know if you try this porridge recipe!
But First, Food 
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