Eating with the seasons is a fantastic way to incorporate a range of nutrients into your diet throughout the year. With autumn in full swing and winter around the corner, why not perk up your breakfast with persimmon and redcurrants, which are best at this time of year. Persimmons are rich in Vitamins A, C and E, as well as dietary fibre and an array of minerals, while redcurrants are a good source of iron, Vitamin K and antioxidants!
1/3 cup (40g) rolled oats
1 teaspoon ground flaxseeds
1 cup boiled water
½ cup cashew milk
1 tsp cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Topping: almond butter and seasonal fruit (persimmon and redcurrants)
1 scoop MISSFITS Vanilla Multitasker
- Add the oats and flaxseeds to a saucepan, pour over the boiling water, stir and allow to soak for 10 minutes.
- Add all remaining ingredients to the oats, stir and cook on a medium heat for 3-5 minutes, stirring regularly, until desired consistency is reached. Add an extra splash of milk if needed.
- Transfer porridge to a bowl, decorate with fruit and nut butter, and serve hot.