Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 10 to 20 minutes
• 1½ cups (375 mL) apple juice or plant milk (almond, oat, or soy)*
• 1½ cups (375 mL) water
• 1/2 tsp (2 mL) sea salt
• 1/2 tsp (2 mL) ground nutmeg, cinnamon or cardamom
• 1/2 cup (125 mL) steel-cut oats**
• 1/2 cup (125 mL) large-flake oats
• Liberté Dairy-Free plain yogurt, to taste
• Seasonal fruit, to taste (pears, bananas, applesauce, strawberries, blueberries, etc.)
• Seed mix (see recipe below) or coconut shavings, to taste
• Maple syrup or honey, to taste
1. In a saucepan, bring the apple juice or plant milk, water, salt and chosen spice to a boil, then reduce heat to medium-low.
2. Add both kinds of oats and cook on low heat for 10 to 20 minutes, according to package instructions and desired texture. Stir frequently. Add a bit of water if the mixture thickens too much while cooking.
3. Top with Liberté Dairy-Free plain yogurt and other chosen toppings. Drizzle with maple syrup or honey.
* Add about 1 tbsp (15 mL) maple syrup or honey while cooking the oats if using plant milk.
** You can substitute the steel-cut oats with the same quantity of large-flake oats. In this case, the cooking time will be slightly shorter, around 10 to 12 minutes.
This mix adds flavour and texture to hot cereal, yogurt topped with fruit, fruit compote or ice cream. And you may be interested to know that it’s gluten-free.
Yield: 1½ cups (375 mL)
Preparation time: 10 minutes
Cooking time: 35 to 40 minutes
• 2 tbsp (30 mL) canola or grapeseed oil*
• 2 tbsp (30 mL) maple syrup
• 1/2 tsp (2 mL) salt
• 1 tsp (5 mL) ground cinnamon
• 1 tsp (5 mL) ground ginger
• 1/2 cup (125 mL) unsalted raw pumpkin seeds
• 1/2 cup (125 mL) unsalted raw sunflower seeds
• 1/2 cup (125 mL) crushed whole almonds with skin
1. Preheat oven to 150°C (300°F), and line a baking sheet with parchment paper.
2. In a bowl, mix the oil, maple syrup, salt and spices. Once the mixture becomes frothy, add the seeds and almonds, and mix well. Spread the mixture onto the baking sheet. Bake in the centre of the oven for 35 to 40 minutes or until the seeds are dry and golden. Stir a few times while baking.
3. Let cool completely on the baking sheet before storing in an airtight container.
4. Serve the seed mix as a topping for the porridge (see recipe above).
Replace the oil with an egg white and beat lightly before adding the maple syrup and the rest of the ingredients.
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