Pink Raw porridge

‘Fiber packed goodness to start the week’

Yesterday my friend and I had a lovely Sunday forest walk away from the city to stretch our legs and get some fresh air. Siena was able to run off some extra energy and I picked some gorgeous wildflowers to take back home. I had made some raw porridge last night, so this Monday morning started with a fiber packed breakfast filled with berry goodness. I don’t know how many times I have mentioned this, but I am a huge fan of overnight oats/raw porridge as I love the nutty velvety texture it holds. I’ve noticed that a raw porridge does not need to sit the refrigerator overnight, but it is enough for it to settle for about an hour or so. The great thing about this breakfast is that it is so easy and quick to make that really doesn’t even require measuring. It is perfectly fine to play around with the flavors and amount, as it all depends on what consistency you prefer. This was the first time I added dried prunes to the mixture and it not only adds great health benefits but also a rich sweet flavor. The berries I used were a mixture of black, red and blueberries and the almonds had the skin on as well. This pink porridge is packed with deliciousness and it is the perfect way to start the week. Ps. How stunning are these blue bell flowers? I don’t think I have ever seen such large ones.

Pink Berry Raw Porridge

Ingredients

200g frozen berries of choice (slightly defrosted)
½ cup almonds
½ cup rye oat flakes
About 1 cup oat milk
4-5 dried juicy prunes

Mix everything in a blender until a smooth paste and refrigerate overnight or for a few hours. Once ready to eat, garnish with more prunes, mint leaves and a sprinkling of ground flaxseed. The texture should be a oozing thick velvety texture. If the consistency looks too thin or thick, you can always add more oats or milk.