This recipe combines wholegrains, nuts, seeds, fruit and dark chocolate, offering 9 easy plant points in one bowl! Together, the wholegrains, fruits, nuts and seeds in this bowl provide a blend of fibres and polyphenols that support a balanced gut environment, offering an easy way to build plant diversity into your morning.
This porridge is warm, comforting and ready in under 10 minutes - making it the perfect breakfast to prepare while you wait for your Symprove shot to settle. With a balance of fibre, colour, texture and plant diversity, this bowl sets you up for a nourishing and energising start to the day.
Serves: 1
Prep time: 5 minutes
Cook time: Less than 5 minutes
Ingredients
45g rolled porridge oats
240ml almond milk (or any plant milk you prefer)
1 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
1 tsp chia seeds
1 tsp ground flaxseed
½ tsp cacao powder (optional for a chocolatey oats base)
Toppings:
½ banana, sliced
A handful of blueberries
1-2 squares dark chocolate (>70% cocoa solids), chopped
A drizzle of maple syrup
1 tbsp almond butter (or any other nut butter)
1 tbsp chopped almonds or mixed nuts
A few cacao nibs for crunch (optional)
Method
1. Add the oats and almond milk to a small saucepan, along with the ground cinnamon and maple syrup.
2. Cook over medium heat for 4-6 minutes, stirring until thick and creamy. Add an extra splash of milk if you prefer a looser texture.
3. Take the pan off the heat and stir in the chia seeds, ground flaxseed and cacao powder (if using). These will blend into the oats without cooking them too much.
4. Spoon into a bowl, then swirl the almond butter over the top. Finish with banana, blueberries, dark chocolate and chopped almonds. Add a drizzle of maple syrup and a sprinkle of cacao nibs if you like.
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