Purple porridge is a delicious, healthy and colourful way to start the day. Oats are wholesome, nutritious and low GI. They are also great at lowering cholesterol, improving blood sugar levels, and aiding weight-loss.
To make it even more healthful, I add blueberries for antioxidants, spices for richness and disease-prevention properties, and chia and flaxseeds for fibre. Flaxseeds in particular are incredibly good for you, and should be incorporated into your diet at every opportunity. The same goes for turmeric. If you can get it in, do it. Turmeric has a mild flavour so can be snuck into a lot of dishes under-the-radar without being noticed.
Sliced dates add just the right amount of sweetness to the dish, without being overpowering. To top it off, I sprinkle sliced almonds, pumpkin seeds, more frozen blueberries (the cold pops of flavour are the perfect compliment to the hot porridge), and fresh mint for a delightful hint of freshness.
INTO THE POT (PER SERVING)
1/2 cup wholegrain oats
3/4 cup almond milk
3/4 cup water
1/2 cup frozen blueberries
3 pitted dates (finely sliced)
1 teaspoon flaxseeds
1 teaspoon chia seeds
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch of salt
Fresh mint (roughly chopped)
Preparation 5 minutes
Cooking 15 minutes
Add all of the ingredients into the pot. Ensure you have a pot that has much higher sides than the ingredients. This prevents the oats bubbling out of the pot.
Begin the porridge on a high heat, stirring constantly. Oats will stick to the pot if you don’t, so you must stir this dish the whole time.
Once the mixture starts vigorously bubbling, reduce the heat to medium and simmer. If you have it on too high, the liquid will evaporate too fast and the oats will not cook thoroughly.
While the mixture is simmering, use the back of the wooden spoon to chase down and pop the blueberries against the side of the pot. This will colour the porridge purple and intensify the purple colour.
While stirring, make sure to scrape the corners and bottom of the pot to ensure the oats cook evenly.
Once the porridge has become thick and no longer has a “liquid” feel, it is ready to serve. This will take about 10-12 minutes with wholegrain oats.
To serve, spoon out each serve into a nice bowl. Top with the sliced almonds, pumpkin seeds, frozen blueberries, and finally the chopped mint. I find the green contrasts with the deep purple porridge and makes it look more enticing.