HOW LONG DOES IT TAKE?
You’ll have this porridge ready in no time if you have the ingredients in the house.
INGREDIENTS FOR 1 SERVING
- 2 tablespoons ground flaxseed
- 2 tablespoons unpeeled almonds
- 1 tbsp. sunflower seeds or pumpkin seeds
- 1 – 2 tbsp. chia seeds
- 2 tbsp. (un)hulled hemp seeds
- 2 tsp. cocoa powder
- 2 tsp. cocoa nibs
- 1/4 tsp cinnamon
- pea milk or any other milk alternative
- approx. 70g sour cherries
PREPARATION
- When making the porridge, I make it directly one evening for 3 days in advance. To do this, I put three screw-top jars, e.g., the 475 ml Mason Jars.
- In each screw jar, I put the following ingredients (I vary if I don’t have everything at home):
- 2 tbsp ground flax seeds
- 2 tbsp unpeeled almonds, alternatively walnuts or pecans
- 1 tbsp sunflower seeds or pumpkin seeds
- 1 to 2 tbsp chia seeds
- 2 tsp. cocoa powder
- 2 tsp cocoa nibs
- 1/4 tsp cinnamon
- as much pea milk so that the whole thing floats well in the milk
- Then I stir everything with, e.g., a chopstick.
- I add frozen blueberries or frozen sour cherries on top.
- Each glass is now almost complete.
- I put the sealed jars in the fridge and take one out in the morning and let it warm up at room temperature.
- In the porridge I eat on the second and third days, all the seeds and almonds have sprouted, which is a nice side effect.
- The porridge keeps for three days in the fridge.
TIPS
I sometimes slice half a banana freshly on top.
In winter, I warm the porridge briefly. I heat it for a short time in a pot. It should never boil.
And if I want to make it extra special, I chop up two pieces of dark 85% chocolate and top my porridge with them.
Photo: Katja Mathes
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