mixed seed, coconut and ginger porridge

  • 1 cup (90g) rolled oats
  • ¼ cup (35g) sunflower seeds
  • 1 tablespoon black chia seeds
  • 1 tablespoon linseeds (flaxseeds)
  • ½ teaspoon ground ginger
  • 2 cups (500ml) water
  • 1 cup (250ml) coconut milk, plus extra to serve
  • ¼ cup (55g) glacé ginger, thinly sliced 
  • 2 tablespoons honey
  • ¼ cup (10g) toasted coconut flakes, to serve
  1. Place the oats, sunflower seeds, chia seeds, linseeds, ground ginger and water in a medium saucepan over high heat and stir to combine. Bring to the boil, reduce heat to low and cook, stirring occasionally, for 2–3 minutes or until the oats are cooked through. Add the coconut milk and cook for a further minute. Divide the porridge between bowls and top with the glacé ginger, honey, coconut flakes and extra coconut milk to serve. Serves 4
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