Spiced fruit porridge
dry rolled oats
⅓ cup(s), (30g)
2 individual, pitted, chopped
¼ cup(s), (60ml)
Apricot, canned in natural juice, drained
ground LSA seed mix (linseed, sunflower, almond)
Place oats and dates in a small saucepan. Add milk, cinnamon, cardamom and ⅓ cup (80ml) water. Bring to the boil. Reduce heat to low and simmer, stirring, for 3–4 minutes or until cooked and thickened. Serve porridge topped with apricots, LSA, and sugar.