Superfood Porridge

Made by Kim.
​Vegan, gluten-free, oil-free, refined sugar-free

Ingredients:

• 2 large ripe bananas, peeled and mashed 
• 2 medium (200 g total) carrots, peeled and finely grated (lightly packed 1 cup)
• 1/2 cup (85 g) finely grated zucchini, optional (we add)
• 1 cup (100 g) gluten-free rolled oats
• 2 1/4 cups (560 mL) milk of choice or water
• 2 tablespoons (20 g) chia seeds
• 1–1 1/2 teaspoons cinnamon, to taste
• 2 tablespoons (18 g) hemp hearts
• Suggested toppings: berries, sliced banana, chopped nuts/seeds, granola, etc.​

​Save Time... 
Mix everything the night before and  heat on stove top in the morning.  

Directions:

1. Mash bananas in medium pot. 
2. Peel the carrots. Using the fine grate hole on a box grater, grate the carrots and measure ¾ to 1 lightly packed cup. Place the carrot into the pot with the banana. If using, grate the zucchini (again using the smallest grate hole) and place it into the pot, too.
3. Add the rolled oats, milk or water, chia seeds, and optional dash of salt into the pot. Stir well until combined.
4. Set over medium heat and cook the oats uncovered, stirring frequently and reducing heat if the oats stick to the bottom, for about 10 to 15 minutes, until the oats are softened and the mixture thickens. (If you soaked the oatmeal overnight, simply heat it and serve.)
5. At the end of cooking, stir in the cinnamon to taste and all the hemp hearts. 
6. Serve and enjoy with your desired toppings. Leftovers will keep in the fridge in an airtight container for a couple days. To reheat, transfer oatmeal into a pot on the stovetop and heat over medium heat, stirring in a splash of water or milk to thin if necessary.​

​                                                                    By Oh She Glows.

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That bowl was just right!

Easy leftovers...
Add almond milk or water. Heat on stovetop, stir & watch!