Golden Mixed Seed Porridge Recipe

Ian and Henry say: “A comforting, creamy porridge packed with gut-friendly seeds, and a warming hint of turmeric. Topped with a vibrant, spiced berry compote and creamy coconut yogurt, it’s the perfect, sustaining breakfast bowl.”

Serves:

Ingredients

125g rolled oats
2 tbsp mixed seeds
1 tbsp ground flaxseeds, plus extra to serve
1 tbsp unsweetened desiccated coconut
½ tbsp coconut sugar
Pinch of sea salt
Pinch of ground turmeric
400ml plant-based milk (or water)

For the berry compote

150g frozen mixed berries
1 tbsp maple (or agave) syrup
½ tsp ground cinnamon
¼ tsp ground ginger

To serve

Coconut yogurt
Fresh berries

Method

1. Before you start: you will need 2 small saucepans. Add the frozen berries, maple syrup, and spices to a small saucepan over a medium heat. Cover with the lid and simmer for 10 minutes, stirring occasionally, until the berries defrost and soften completely, and the mixture thickens slightly. Set aside until ready to serve.

2. Meanwhile, add the oats, seeds, desiccated coconut, sugar, salt, turmeric, and plant-based milk to another small saucepan. Bring to a simmer over a low heat and cook for 6–8 minutes, stirring regularly, until creamy and thickened. Add a splash more milk if the porridge looks too thick.

3. Spoon the porridge into bowls, then top with a generous spoonful of berry compote, a swirl of coconut yogurt, and a scattering of seeds and fresh berries, if using. Enjoy warm.

BOSH! More Plants: 30-minute plant-based meals by Henry Firth and Ian Theasby is out now, priced at £22 (Published by DK.)

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