In Indian and Indonesian dishes curcuma or turmeric is used in curries and bumbus for its warm, slightly bitter and earthy flavour. It gives dishes a beautiful golden colour. In this recipe, Biotona Curcuma is used in combination with Biotona Ginger, cinnamon and black pepper to make a spicy, bright yellow oat porridge. A real feel-good breakfast with a great tangy taste.
|Oats, rolled||½ cup|
|Water, filtered||½ cup|
|Almond milk||½ cup|
|Maple syrup||1 teaspoon|
|Extra virgin coconut oil||½ teaspoon|
|Biotona Curcuma||½ teaspoon|
|Biotona Ginger||¼ teaspoon|
|Small cooking pan|
- Add oats, water, milk and salt to a cooking pan.
- Bring to a simmer and cook gently until oats absorb the liquid (about 6-8 minutes), stirring from time to time.
- Remove from heat, add maple syrup, coconut oil and spices. Mix well.
- Transfer to a bowl, top with your favourite toppings and enjoy warm.