Gluten-Free Oat and Seed Porridge with Berry Compote

Ingredients

• 1 cup Gluten-Free Rolled Oats
• 1 tbsp Chia Seeds
• 1 tbsp Flax Seeds
• 2 cups Almond Milk
• 2 tbsp Maple Syrup
• 1 cup Mixed Berries (fresh or frozen)
• 1 tsp Lemon Juice

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup of Gluten-Free Rolled Oats, 1 tbsp of Chia Seeds, and 1 tbsp of Flax Seeds.
2. 2Pour in the 2 cups of Almond Milk and stir to combine everything.
3. 3Place the pot over medium heat (350°F / 175°C) and bring the mixture to a gentle simmer, stirring occasionally. This should take about 3-5 minutes.
4. 4Once simmering, reduce the heat to low (200°F / 95°C) and cook for 10-15 minutes, stirring frequently to prevent the porridge from sticking to the bottom of the pot. The porridge is ready when it has thickened to your desired consistency.
5. 5While the porridge is cooking, prepare the berry compote. In a separate small saucepan, combine the 1 cup of Mixed Berries and 1 tsp of Lemon Juice.
6. 6Cook the berry mixture over medium heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until the berries have softened and released their juices. The compote is ready when it looks saucy and the berries are tender.
7. 7To serve, ladle the cooked porridge into two bowls. Spoon the prepared berry compote over the top of each bowl of porridge. Drizzle the 2 tbsp of Maple Syrup over the compote and porridge.

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