4tablespoonmixed seedsI used chia, flax, pumpkin, sesame and sunflower
2tablespoonmanuka honey
2tablespoonmaple syrup
For the maca oatmeal
1 ½cups(350ml) milk (nut, cows whatever you prefer)
1cup(80g) steel cut porridge oats
¼teaspoonground ginger
¼teaspoonground cinnamon
2teaspoonmanuka honey
2teaspoonmaca powder
2teaspooncacao nibs
1teaspooncoconut oil
½teaspoonvanilla extract
Instructions
For the seed shards
Prepare a baking tray lined with baking parchment and set aside.
In a frying pan over a medium heat, combine the seeds and honey and heat until thick and bubbling. Allow to cook for 2 minutes to reduce slightly.
Pour the mixture onto the prepared tray and use a spatula to carefully spread it into a thin layer. Work quickly as it will solidify quickly. Place in the fridge to firm up while making the oatmeal.
For the Maca Oatmeal
Combine the milk, oats, ginger and cinnamon in a saucepan and heat, stirring, over a low heat for 5-8 minutes or until thick. Remove from the heat and stir in the honey, maca, cacao nibs and vanilla.
To serve
Pour the porridge into bowls.
Cut the chilled seed mixture into shards and peel from the baking paper. Top the oatmeal with the seed shards and serve immediately.