Creamy porridge made with sprouted oats, soft pear and cinnamon, with a spoonful of toasted sunflower seed butter stirred through.
Ingredients (serves 1)
- ½ cup Sprouted & Raw Organic Rolled Naked Oats
- 1 cup plant milk, or water, or a mix
- 1 ripe pear, diced, plus slices to top
- 1 tbsp Organic Toasted Sunflower Seed Butter
- ¼ tsp ground cinnamon
- Maple syrup, to taste (optional)
Method
- Put the oats, milk and diced pear in a small pan.
- Cook over a medium heat, stirring now and then, for 5 to 7 minutes, until creamy and the pear is soft.
- Stir in the sunflower seed butter and cinnamon. Sweeten if you like.
- Serve with pear slices, another swirl of sunflower butter and a pinch of cinnamon.
Tip
Top with pumpkin or sunflower seeds for crunch, or swap the pear for figs or berries.
About the sunflower butter and sprouted oats
The butter is stone-milled from organic European sunflower seeds and gently roasted, so it is smooth with a full, toasty flavour. It has 18g of protein per 100g and works on toast, in porridge and in savoury sauces.
The oats are activated with water, germinated and dehydrated below 40°C. They cook to a soft, mild porridge.
The sunflower butter may contain traces of nuts and sesame. Check the pack.
