Manuka Honey, Oat and Quinoa Porridge

Ingredients

1. To make the raspberry chia jam, heat raspberries in a small saucepan over medium-high heat and cook, stirring and pressing on the berries, until the fruit has broken down and started to simmer. Add the chia seeds, lemon juice and honey and stir to combine. Remove from heat and set aside to cool (the jam will thicken a lot as it cools).
2. To make the porridge, combine coconut milk, vanilla extract and cinnamon in a medium saucepan and bring to a simmer. Add the quinoa, rolled oats, coconut oil and sea salt and stir well to combine. Bring to the boil then reduce heat to a simmer and cook for 12 minutes stirring regularly until the oats are tender (add a little more coconut milk if necessary).
3. Remove from heat and leave to stand for 5 minutes. Add Manuka honey and mix to combine. To serve, pour porridge into two bowls and top with raspberry chia jam, pepitas, cinnamon, pomegranate seeds and cacao nibs

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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