50–80g rolled oats or quinoa, buckwheat flakes, rice flakes
Water, coconut water or unsweetened almond or rice milk as desired, roughly 350–400ml
1 tsp. vanilla extract
½ tsp. cinnamon
1 heaped tsp. raw honey
Place the oats and liquid in a bowl to soak overnight (this aids digestibility).
The next morning, place the mixture in a saucepan over a low heat, and follow the cooking instructions until the porridge reaches your desired consistency. Stir in the eggs and allow to cook in the porridge for a minute or two.
Add a little more water or milk if desired.
Remove from the heat, sprinkle with cinnamon and stir in the vanilla extract and honey, and serve.