this breakfast has been hitting the spot many mornings over the last few weeks. i love warm cereal in the morning, even in the warmer months. since i stopped eating grains, i have been searching the creative nooks and crannies of my brain, wondering of ways to replicate a warm, chewy cereal that can compete with oatmeal.
finally i gave in, and bought a bag of hemp seeds. i wasn’t initially so hesitant because they were a little expensive,… nope, it was because i attached them with a certain stigma. -you know what i’m saying. -don’t make me say it. now i am regretting missing out on these tasty health nuggets for so long.
crunchy, nutty, sweet and so nutritious!
let me tell you some good things about hemp seeds. they are high in omega 3 and omega 6 fatty acids, which is hard to say about many other breakfast cereals. here is a comparison to oatmeal, by the 1/4C serving:
hemp seeds oats
190 cal 150 cal
6 carbs 27 carbs
10 g protein 4 g protein
these made the best porridge! it kept my tummy happy all morning. i can’t wait to experiment with them, making granola with them is in the near future.
the recipe that follows uses almond milk, making it vegan. dairy milk, coconut, or rice milk would also suit the porridge well, if you so wish. surely any fruit would sweeten this up, like sliced bananas, strawberries, or blueberries. the flax-seed meal is what thickens this up, but is not necessary for a fine porridge if you can’t find them., it will just be a bit soupy.
hemp seed porridge
1 cup almond milk
1/4 cup hulled hemp seeds, divided
1 tbsp flax-seed meal
1 tbsp almond butter
sprinkle of cinnamon
method: bring milk to a good simmer. add half of the flax-seed meal, cinnamon, and half of the hemp seeds. stir. continue to simmer for 10 minutes, stirring every so often. turn off heat and stir in remaining ingredients.
top with almonds and maple sugar, if desired.