Chamomile and Maple Porridge
We have a confession to make: We’re not really “breakfast people.” We’re more like “hit snooze twice people.” But this recipe for chamomile and maple porridge from Megan Hallett and Nicole Jardim’s cookbook, The Happy Balance, just might be the routine changer we’ve been searching for. It’s filling, nourishing and ready in just 15 minutes.
“This is my way of finding a moment of peace and serenity in the morning,” Hallett writes. “Chamomile is known as the ultimate soother, often drunk in hot tea at bedtime. However, there are no rules stating it can’t be enjoyed at other times, and it is a lovely way of incorporating a bit of calm into your morning routine.”
That’s it. We’re officially “breakfast people.”
½ cup (50g) rolled oats
Scant 1 cup (230ml) plant-based milk (such as cashew milk)
2 teaspoons dried chamomile flowers (or an emptied chamomile tea bag)
1 tablespoon coconut butter
1 teaspoon maple syrup
Sliced almonds, toasted (to garnish)
1 tablespoon flax seeds or chia seeds
1. In a small saucepan over low heat, combine the oats with a scant ½ cup (115ml) boiling water and the plant-based milk. Add the chamomile flowers or tea leaves and mix until combined. Cook for 10 minutes, stirring constantly.
2. If desired, remove any larger chunks of the flowers. Top with the coconut butter, maple syrup, sliced almonds and flax or chia seeds.