TRY THIS: FRUIT ’N’ FLAX PORRIDGE
This simple breakfast helps kick-start your digestion and follows the principles of the Mediterranean diet. Cook on the stove or leave in a slow cooker overnight so you wake up to the smell of cinnamon and apples.
l 2 apples, diced l 1 cup jumbo oats l ½ cup flaxseeds l 2 ½ cups milk of choice l 2 cups water l ¾ cup dried fruit l 1 tsp cinnamon l 1 tsp vanilla essence Serving suggestions: Top with nut butter, bananas, berries, walnuts, grated carrot, flaxseeds, yoghurt or maple syrup.
FRY the apple and cinnamon in a dash of olive oil until softened then place in a large saucepan with the other ingredients. Bring to a gentle boil and simmer for five minutes or until the oats are cooked. SLOW COOKER METHOD: COMBINE all of the ingredients, with a pinch of salt in the ceramic bowl inside the slow cooker and leave on the lowest setting. Cover and cook for seven to eight hours. Stir well to combine (including any dried bits on the sides), adding extra milk if needed. Serve with your toppings of choice.