- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 cup steel cut oats (160 g), soaked overnight in cold water
- 2 tbsp black tahini
- pinch sea salt
- 1 ½ cups (375 ml) unhomogenised organic milk or coconut milk
- 2 tsp coconut sugar
- 1 tsp finely sliced ginger
To serve
- 2 tbsp goji berries
- 1 tsp black sesame seeds
- 2 tbsp pumpkin seeds
- 3 tbsp pomegranate seeds
- 1 tbsp ghee
Soaking time overnight
Instructions
1. Soak the oats overnight in cold water.
2. Rinse and drain the oats and place in a pan with the black tahini, salt and milk and bring to boil. Reduce heat and simmer for 10 minutes or until the oats are soft.
3. Stir in the sugar and ginger to combine.
4. Serve bowls of the porridge topped with the goji, seeds and ghee.
This recipe is from The Yogic Kitchen by Jody Vassallo (HQ Non-Fiction, $39.99). Photography by Luisa Brimble.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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