Fig, Cinnamon and Peanut Butter Porridge *recipe*

With the start of Autumn it is time for us to embrace colder mornings, and what better way to do this than to start the day with comforting porridge. It’s such a versatile breakfast and I love creating different mixtures and toppings. Here’s my current favourite - fig, cinnamon and peanut butter porridge.

It is packed with flaxseeds, which are not only fibre-rich, but contain phytoestrogens which help support hormone balance. Figs, a classic fruit of the Mediterranean diet, are in season right now and are high in antioxidants, which help to combat oxidative stress. They are packed with fibre too, great for supporting regular bowel movements and the prebiotic properties feed beneficial bacteria in the gut. The cinnamon also adds to the flavour and helps to support blood sugar balance.

What you need:

• 3 tbsp of organic jumbo oats

• 2 tbsp flaxseeds

• Pinch of sea salt

• 1/2 tsp Ceylon cinnamon

• 200ml milk of choice (add more depending on the desired consistency)

• 1 fresh fig, sliced

• A drizzle of raw honey

• 1 tbsp of peanut butter

How to make it:

Add the oats, flaxseeds, salt, cinnamon and milk to a pan. Place on a medium heat and stir regularly until the oats etc. become a creamy consistency (add extra water if needed). Serve with sliced fig, a drizzle of raw honey and spoon of peanut butter.

Tip:

Mix the oats, flaxseeds, salt, cinnamon and milk the night before and place in a sealed container, ready to just heat up in the morning then serve with the fig, honey and peanut butter. If it’s a busy morning and you don’t have time to heat it, just add the toppings, grab and go - effectively, it is then just overnight oats :)