Soothing Oat Porridge
This is another delicious porridge recipe provided by my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. These oats are a world apart from the gluggy, heavy porridge we’re used to being served up. My daughter loves it and will ask for seconds and sometimes thirds. Adding the hot water at the beginning of cooking is important to break up the oats and make them easier to digest and improves the consistency of the porridge.
The consistency at the end of cooking should be more soupy than thick, and it should be suitably spiced and sweet.
Serves 2
Ingredients
1/2 cup fine oats
1-2 tbsp ghee
1/2 cup boiling water
2 cups non-homogenised milk
1/2 tsp cardamom, ground
1/2 tsp cinnamon, ground
2 tbsp raw sugar, such as jaggery or coconut sugar, as per taste
1 handful raisins or sultanas
1/4 cup almonds (peeled and chopped) - optional
Method
Heat ghee in a saucepan. Add the oats & toast for 1-2 minutes until they turn light brown.
Add the hot water and keep stirring for about 2 minutes (This helps to break the lumps.).
Add the cardamom and cinnamon.
Add the 2 cups of non-homogenised milk and stir well.
Add the raw sugar to taste; more is better in Autumn and for Vata-dominant individuals.
Add the raisins and almonds.
Let it cook, bubbling on a medium flame for another 3 - 4 minutes and serve warm.
