Oat Porridge with Turmeric, Coconut Oil & Bee Pollen

Is is just too weird to have porridge with turmeric? And coconut oil? Gawd, it’s sounding like a curried breakfast, but honestly this is good stuff. We all know how fabulous turmeric is. I love it. Juicing it, grating into sandwiches and salads and yes, adding it to curries, but a couple of weeks ago when I was in Sydney, was the first time I’ve ever thought of putting it into porridge. The beautiful little organic cafe that was our Surry Hills local, when we were local, had porridge with fresh ginger on offer, so I ordered that with almond milk and cinnamon and while I waited for it to come, I patted people’s dogs and thought of all the other things I could pack into porridge. Wondering if turmeric would work, I added coconut oil too. Sometimes brains work like that right? Tenuous about one decision you go the whole hog and find yourself throwing way more than just turmeric in there. So here’s the porridge, with turmeric, coconut oil, bee pollen and 60 year old honey. I might do ginger next time too.

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Oat Porridge with Turmeric, Coconut Oil & Bee Pollen

1 cup organic rolled oats (or quinoa flakes for a GF version)

1/2 tsp Himalayan salt

1/2 tbsp organic turmeric powder

1 tbsp organic bee pollen

1 heaped tbsp virgin coconut oil

2 cups milk of your choice

organic raw honey, to taste

 

Put the oats, milk and salt into a small saucepan and cook until oats are tender. You may need to add extra milk or water depending on the kind of oats you have.

When the oats are cooked, remove the pan from the heat and add the turmeric and coconut oil. Stir through and serve into bowls sprinkled with bee pollen and drizzled with honey. I always add extra cold milk to mine so I can eat it faster. Goldilocks syndrome.

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