By Annie Clarke, Mind Body Bowl
This is such a delicious breakfast and I just love how colourful it is. I tend to opt for this on a grey day to brighten up my morning. Not only does the turmeric add a beautiful yellow colour, but it also is amazing for us with anti-inflammatory properties, among others. I like to add black pepper as this not only helps the turmeric flavour to come through, but is apparently important for helping us to absorb the health benefits of turmeric too.
You can sweeten this with honey or a sweetener of you choice, or perhaps by topping with raisins, banana or your favourite fruit, but I really love the fragrant taste of the turmeric and usually just top it with a dollop of coconut yoghurt!
40g of organic jumbo oats
A small piece of fresh turmeric (about the size of your thumbnail) OR 1/2 a teaspoon of ground turmeric
150ml of organic almond, oat, brown rice (or your favourite) milk
1 large tablespoon of coyo (optional)
Toppings of your choice (picture shows bee pollen and grated apple)
Place the oats in a small saucepan and cover with boiling water.
Leave to sit for about 5 minutes until the water is absorbed and the oats look plump.
If you are using fresh turmeric, peel and finely grate it. Then add this, or your turmeric powder to the pan with the milk and a generous amount of black pepper, turning on a medium heat and stirring well as you heat the porridge through slowly until you have your desired consistency.
Remove the pan from the heat to serve, adding your toppings.
An unedited version of this recipe was originally published on Mind Body Bowl. This version has been published thanks to Wake Up To Organic.