porridge is a classic way to start a cold morning, and it happens to be one of the easiest meals to build a seed cycling habit around. the seeds stir in right at the end, once the oats are cooked and creamy.
apple and flaxseed porridge
- 40g rolled oats
- 250ml milk of your choice, or water
- 1/2 apple, grated
- 1/2 tsp cinnamon
- 1 tbsp ground flaxseed
- 1 tbsp ground pumpkin seeds
- put the oats, milk and grated apple in a small pan.
- bring to a gentle simmer, stirring often, for about 5 minutes until thickened.
- stir in the cinnamon.
- spoon into a bowl and top with the ground flaxseed and pumpkin seeds.
maple sesame porridge
- 40g rolled oats
- 250ml milk of your choice, or water
- 1 tbsp maple syrup
- 1 tbsp ground sesame seeds
- 1 tbsp ground sunflower seeds
- a few slices of banana, to serve
- cook the oats with the milk over a medium-low heat for 5 minutes, stirring occasionally.
- stir through the maple syrup.
- top with the ground sesame and sunflower seeds and banana slices.
golden turmeric porridge
a slightly different take, warming and gently spiced, that works with either set of seeds.
- 40g rolled oats
- 250ml milk of your choice
- 1/4 tsp ground turmeric
- pinch of black pepper
- 1 tsp honey
- 1 tbsp ground seeds (flaxseed and pumpkin, or sesame and sunflower)
- simmer the oats and milk with the turmeric and black pepper for 5 minutes.
- stir in the honey.
- top with your ground seeds just before serving.
cooking the oats first and adding the seeds afterwards helps keep their texture and flavour intact, rather than cooking them for a long time. ground flaxseed and pumpkin seeds bring fibre, magnesium and healthy fats to the follicular phase, while ground sesame and sunflower seeds add calcium, vitamin e and protein during the luteal phase.