Hazelnut Maple Porridge

This recipe is provided for inspiration only and may not account for individual allergies or dietary needs. Please adjust the ingredients to suit your personal requirements, and consult a licensed healthcare practitioner before making any significant changes to your diet that could affect your wellbeing.

hazelnut maple porridge

Serves 2 | Prep time: approx. 30 mins.

Ingredients

¼ cup white basmati rice

¼ - ½ cup steel cut oats (soaked overnight in clean water/ refridgerated, then drained)

1 tbsp ghee (or oil of choice)

¼ tsp fennel, ground

1/8 tsp cardamom, ground

¼ tsp nutmeg, ground

Pinch of mineral or rock salt

2-4 tsp maple syrup

1/8 cup of chopped hazelnuts (or nut of your choice)

2 cups water (you may need to add more along the way)

To Cook

Drain the soaked oats and rinse the rice until the water runs clear.

Warm the ghee in a pot over low heat.

Add the spices and salt.

Stir until the aroma is present.

Add the rice, oats and hazelnuts. Stir for another minute, allowing the grains to be well coated in the ghee and spices.

Add the water.

Cook on low heat for approximately 20-30 minutes, or until the rice and oats are very soft.

Once cooked soft, allow the porridge to cool for 5 minutes. Garnish with a sprinkle of sesame seeds and a drizzle of maple syrup.

Tip & Notes

I mostly choose steel-cut oats, as they’re the least processed and are said to contain more prana (life force). Regular organic rolled oats work too, but it's best to avoid quick oats - they’re more processed and therefore harder to digest. Soak steel-cut oats overnight in a covered bowl in the fridge to enhance digestibility and reduce cooking time. You can also experiment with using brown rice instead of white for this recipe. Black sesame seeds are warming, so they’re best used in cool weather.