Don’t be put off by spice description- this is a fabulous breakfast dish to start up the day. You can tweak the recipe for how you feel or what you have in stock!

Ingredients

• Small bowl of rolled porridge oats – place them in a bowl to estimate size and remove a little to get correct amount.
• Water to boil
• Coconut oil or paste.
• Fennel seeds ½ tsp
• Cardomon pods 2-3 crush and remove seeds.
• Cinnanom stick ½ crushed.
• Pinch salt
• Honey as per taste​

Optional

Mashed ½ banana [ great way to use up overripe bananas]  |  Cooked apple  |  Sultanas  |  Cream [ I find it works better than milk]

Preparation

1. Dry fry the fennel, cardamon and cinnamon 2-3 minutes over a low heat in a pan.
2. Add coconut oil/ paste to melt.
3. Add salt.
4. Add porridge oats and gently roast/ fry in pan. Stir to ensure all oats are heated.
5. Add water and increase the heat and keep stirring occasionally for 4-5 minutes adding cream at the end and remove from heat.
6. Add remaining ingredients as per individual taste.
7. I like to add the honey in small amounts and keep tasting.
8. The spices add their own sweetness, and you will find you need less honey.