Oat Porridge with Homemade Elderberry Syrup and toasted Pumpkin Seeds
- 60 grams steel cut oats soaked in 200ml water overnight
- 100 ml unsweetened oat milk
- 100-200ml water depending on desired porridge consistency
- 1/2 tsp ground cinnamon
- 140 grams dried elderberries*
- 800 ml cold water
- 2 star anise
- 5 whole cloves
- 1 cinnamon stick
- 4 cardamom pods
- 2 tbsp maple syrup
- 30 grams pumpkin seeds
- Place the dried elderberries in cold water to rehydrate overnight.
- The next day put the berries in a saucepan with the other syrup ingredients (apart from the maple syrup). Bring to a boil then simmer for 30 minutes. Remove the pan from the heat, crush the berries with the back of a spoon to extract any remaining flesh.
- Sieve the mixture into a sterilised jar. The syrup can be stored in the fridge for up to 2 months.
- Soak the oats overnight in water. In the morning put the oats in a pan and add 100ml of oat milk and the 200ml of water. Heat gently, stirring until the oats are cooked through. You may want to adjust the amount of milk/water depending on how thick you like your porridge.
- To serve, pour the porridge into a warmed bowl, swirl on the elderberry syrup and top with pumpkin seeds. Add a handful of fresh berries to boost the antioxidant load.
- Porridge not your thing? Dilute the syrup in warm water for a soothing drink.