- 4 tbsp oats
- 1 tbsp of chia seeds
- 1 tbsp cashew nuts
- 2 tsp maca powder
- 1 tbsp white mulberries
- 1 tsp pumpkin seeds
- 2 dried figs Honey (to taste)
Blend the cashew nuts with 1 cup of water to make cashew milk. You can soak them overnight/for a few hours before if you have time but this is not key.
Combine the cashew milk and oats in a saucepan over a low heat. Stir continuously as the porridge cooks - this should take 7-10 minutes, but never let the mixture dry out, add in more water if your oats start to stick to the pan. In the last minute of cooking stir through the chia seeds and maca, then turn off the heat.
Spoon your porridge into a bowl and scatter with mulberries, pumpkin seeds and chopped dried figs. Drizzle with honey before serving.
Recipe from The Herb Diaries