FOR THE PORRIDGE
150g Rolled oats
500 ml Skimmed milk
500 ml Water
50g Sunflower seeds
FOR THE TOPPING
400g Blueberries, raspberries and strawberries
Clarks Maple Syrup
Combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat, until the mixture begins to boil. Turn the heat down and stir continuously for 4 – 5 minutes until the porridge becomes thick and creamy.
Remove from the heat and stir in the sunflower seeds. The porridge will continue to thicken as it cools.
Divide the porridge between 4 warm bowls, top with the fresh berries and drizzle generously with Clarks Maple Syrup.
Substitute the sunflower seeds for a mixture of pumpkin, sesame and poppy seeds.
Frozen berries are a good substitute when fresh berries are not available. Simply warm in a small saucepan with a good glug of Maple Syrup.