Courtesy of Gut Week, this recipe uses rolled oats or oats bran, a kinder alternative for those with sensitive stomachs than the usual rolled oats.
Recipe creator Dr Joan Ransley says: 'For people with a sensitive gut oat bran may be gentler on the gut than rolled oats. Both are low in fermentable carbohydrates but some people may find they can tolerate oat bran better.'
- 23g rolled oats or oat bran
- 150ml water
- 2 teaspoons sunflower seeds
- 1 teaspoon vanilla sugar
- To serve:
- 80g chopped fruit to serve. Choose from blueberries, strawberries, raspberries, or clementines
- 50ml lactose free milk or rice milk
Method1 Place oats or oat bran in a saucepan with the water and bring to the boil.
2 Reduce the heat to a simmer and stir the porridge until it reaches a creamy consistency.
3 Meanwhile dry roast the sunflower seeds in a frying pan until golden. Remove the porridge from the heat and stir in the toasted sunflower seeds and milk.
4 Top with chopped fruit and dust with vanilla sugar.
Prep Time5 minutes
Cook Time5 minutes
Nutrition InformationServes 1
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Copyright: Farmhouse Breakfast Week
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