½ c steel cut oats
½ tsp ground cinnamon
2 tbsp almond milk
1 apple, peeled and cored
½ c mixed fresh or frozen berries
1 tsp ground ginger
1 tbsp coconut sugar
1 tbsp lsa
Preheat oven to 180 degrees.
Place oats on a baking paper lined tray and roast for 15 minutes or until browned.
Tip the oats into a small saucepan with 1½ c water + ¼ tsp sea salt. Bring to the boil and cook for 30 minutes.
Add the cinnamon and almond milk.
While the porridge is cooking combine the apple, berries, sugar and ginger in a small pan. Gently cook until the berries become a little jam like. You can add a dash of water if it gets a little sticky.
To serve arrange the oats in a heated bowl top with stewed fruit and LSA. Serve with extra almond milk.