James O’Shea of West Street Grill is in the Better Kitchen teaching us how to make a healthy and easy breakfast dish.
Go check out the West Street Grill in Litchfield for some awesome food.
Irish Oatmeal Superfood Porridge with Blueberries, White Mulberries & Golden Goji Berries:
1 cup Irish Oatmeal, McCann’s Pinhead/Steel Cut
4 cups filtered, Mineral water (or less water for a thicker consistency)
Pinch of Fleur de Sel, le Saunier de Camargue
1 cinnamon stick
Berries & Fruit
4 tablespoons dried blueberries
4 tablespoons Golden Goji berries
2 tablespoons dried white mulberries (To Finish)
Presoaking the Oats makes “quick work” of the cooking time allowing you to run out the door faster.
Bring the water to a boil with sea salt, add the cinnamon stick and the oatmeal. Simmer for 1 minute (directions on can). Allow to cool down completely.
Add the blueberries and Golden Goji berries.
Cover the pot and Soak overnight, refrigerated.
To Finish “There’s got to be a Morning After”
Soak White Mulberries for 10 minutes in cold water while porridge is reheating. Once rehydrated, drain excess water. When porridge is cool to the touch, fold White Mulberries into oatmeal mixture.
In the morning, bring the pot with the oat and berry mixture to a boil over high heat.
Stir, reduce heat to low and cover pot.
Simmer 8-10 minutes, stirring a couple of times.
Finishing Touches, Optional Superfoods
4 teaspoons Maca Powder
3 tablespoons of hemp hearts per person
Remove the Porridge from the heat and stir in the Maca Powder.
Divide between 4 bowls, and top each with 3 tablespoons of hemp hearts.
For a Sweeter Porridge:
Stir in Sweet Agave Powder, or Organic Blue Agave, or Raw Coconut Crystals, or Blonde Coconut Palm Sugar.
And pour over a little Nut Milk Almond Milk.