Spiced fruit porridge
Dry rolled oats
⅓ cup(s), (30g)
2 individual, pitted, coarsely chopped
¼ cup(s), (60ml)
¼ tsp, (pinch)
¼ tsp, ground, (pinch)
Apricot, canned in natural juice, drained
LSA seed mix (linseed, sunflower, almond)
- Place oats and dates in a small saucepan. Add milk, cinnamon, cardamom and 1⁄3 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 brown sugar.