Recipes: Pomegranate, Pear & Rose Breakfast Porridge
Pomegranate, Pear & Rose Porridge
3-4 cups water
1/2 cup steel cut oats
1 ripe pear, cubed
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
2-3 tbsp pumpkin seeds
2-3 tbsp fresh pomegranate seeds
1 tbsp maple syrup
1 tbsp Maharishi Rose Petal Spread
1 tsp organic dried rose petals
In a pressure cooker or instantpot, combine 3 cups of water, the oats, spices and pear. Cook for 18 minutes. If using the stovetop, combine the water, oats, spices and pear. Bring to a boil and cook for 5 minutes on high heat. Then reduce heat, cover and cook for another 25-30 minutes, or until soft and the water is absorbed. Add an extra cup of water as needed. Once done, scoop into your favorite bowl, drizzle with maple syrup, top with seeds and rose petals, and a scoop of the rose petal spread. This recipe makes 2 servings.
Makes 2 servings
Claire, isn’t it important to soak the oats first to neutralise the phytic acid?