March 3, 2015
1 cup organic oats per 3 cups of water
1 cup frozen raspberries
1 large banana
a splash of milk
1 Tbsp. Peanut Butter
1 Tbsp. chía seeds
1 Tbsp. Nuts
1 Tbsp. honey
Pour 1 part of organic oats and 3 parts of water to a simmer on a medium heat.
Add a pinch of salt. I used Himalayan pink salt because it has less sodium and is not chemically cleaned or bleached as a regular one. You can also use sea salt.
Cook for 10 to 15 minutes, stir occasionally, until you get a thick, ooze non-lumpy porridge.
Add a splash of cold milk and sugar or honey if you like.
Finish with bananas, raspberries, chia seeds and a spoon of peanut butter.