POWER PORRIDGE: BREAKFAST of Gut Cleansing Champions

This vibrant, probiotic-rich breakfast is a love letter to your microbiome! Made with fermented oats, velvety homemade pepita butter, and a fragrant blueberry-rosemary chia jam, this porridge is elevated with a cleansing boost of our Gut Sweep Powder. It’s a gentle daily detox wrapped in cozy, grounding flavors. Pair it with a dollop of plain yogurt and a cup of Happiness Powder or Mineral Tea for the ultimate morning cleanse. Ideal for those on the parasite protocol or anyone seeking a naturally healing start to their day.

Ingredients:

For the Fermented Oats: 

• 3 cups rolled oats
• Filtered water
• Starter of choice: 1⁄2 cup water kefir, bacteria-rich plain yogurt, milk kefir, or 2 Tbsp active sourdough starter

For the Blueberry + Rosemary Chia Jam:

• 2 cups blueberries, fresh or frozen
• Splash of filtered water
• 2 Tbsp chia seeds
• 1-2 sprigs fresh rosemary
• 2 tsp pure maple syrup
• Juice of 1⁄2 lemon
• optional extra 1 tsp Rose powder

For the Pepita Butter:

• 2 cups pepitas
• 1-3 tsp extra virgin olive oil or coconut oil

For the Porridge (per serve):

• 3/4 cup fermented oats
• 1⁄2 tsp ground cinnamon
• Pinch salt
• 1⁄4 cup milk of choice or filtered water
• 1 tsp Gut Sweep

Instructions:

To make the fermented porridge: 

1. Add all the ingredients to a very clean glass jar with a sealable lid- make sure the jar is big enough so that the mixture sits at least 2cm below the neck/rim.
   
2. Sit in a warm, dark place for at least 24 hours, or up to 1 week. In warmer climates the oats might be soured enough after 24 hours, in cooler climates you can ferment the oats for 3-4 days. Open the lid daily to release gases (this is known as 'burping' your ferment).

To make the Blueberry Chia Jam: 

1. Add all of the ingredients, except lemon juice, to a heavy based saucepan. Sit over a medium heat until the water begins to simmer, then turn heat to low.
   
2. Simmer for 5-10 minutes, stirring frequently, and using a fork to mash the berries as they soften. The jam is done when it has thickened and the berries have broken down.
   
3. Remove the rosemary stalk and squeeze in lemon juice (and rose powder, if using), and stir through. Transfer to a clean glass jar and store in the fridge (for up to 5 days).

To make the Pepita Butter:

1. Add pepitas to a food processor and blend until a smooth paste has formed- this will take 10+ minutes.
   
2. Once a paste has formed, drizzle in olive oil until the paste has become silky smooth and runnier. Add salt and pulse through. Transfer to a clean glass jar and store in the pantry.

Make your Porridge:

• Add 3⁄4 cup of fermented oats to a saucepan. You can keep the remaining oats in the jar and store in the fridge to use for the next few days. Add a pinch of salt and milk of choice and then bring to a simmer over medium heat.
• Reduce heat to low, and cook for 5-10 minutes, beating with a wooden spoon regularly (this will make it very creamy). Add extra milk as needed, if the porridge becomes too thick.
• Remove from the heat and add the Gut Sweep, mixing through. Serve with plain yogurt, blueberry chia jam and pepita butter. This is perfect served alongside our Happiness Powder, or the Mineral Tea.