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Honey & Thyme Flaxseed Porridge with Roasted Strawberries

May 22, 2017




Porridge is such a warming and satisfying breakfast in cooler months. Take the opportunity to pack your morning porridge with beautiful anti inflammatory omega 3's like flaxseed and sweeten it ever so slightly with some organic honey. But let's get real, the hero of this brekky is obviously the deliciously tart roasted strawberries. Delish! 


Honey & Thyme Flaxseed Porridge


Serves 2




100g strawberries

2 tsp coocnut oil

1 cup organic rolled oats

1 cup milk (I like coconut or almond)

pinch sea salt 

3 tsp honey 

1 tablespoon thyme leaves

1-2 tbs LSA (ground flaxseed) 




Preheat the oven to 220°C/200°C fan-forced. Place the strawberries on a lined baking tray. Drizzle in coconut oil (if the coconut oil is solid just add it to the pan and shake top the strawberries in the oil after a few minutes in the oven). Bake for 10 minutes, or until the strawberries collapse slightly. Remove from the oven. 

Meanwhile, place the milk, oats and sea salt in a medium saucepan over a medium-high heat. Bring the milk the boil. Reduce the heat to a simmer. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens.

Remove from the heat and stir through the thyme, flax seed and honey. Cover for 5 minutes (porridge will thicken slightly ). 

Divide the porridge between bowls and top with a few sprigs of thyme and a drizzle of honey.


Tip: always store your LSA in the fridge. Once you grind down flaxseed it can lose some of it's nutritional properties due to oxidation. Keeping it in the fridge will prolong it's use by date. 

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