With things being a little wild right now in the world, we're finding the ritual of making these super-charged oats very soothing and nourishing. 

Not only are oats full of fibre and plant-protein, but they are a dang delicious canvas for adding in as many superfoods that you can. This rendition stirs in our Sun Mylk - turmeric adaptogen blend with maca and ashwagandha - giving you a warming, sunny porridge that will brighten up your morning!

Ingredients (Serves 2) :

• 1/2 cup steel-cut oats
• 1 1/2 cups water
• 1/2 cups plant milk
• 1 tsp Sun Mylk
• 2 tsp coconut oil
• pinch salt
• Maple syrup, to taste.
• Optional mix-ins: coconut flakes, pecans, walnuts, golden berries, goji berries

Instructions:

1. In a medium pot, add oats and coconut oil over medium-high heat. Cook, stirring often, for 3-4 min, until toasty and aromatic. (this toasts oats and enhances the flavour)
2. Add water and milk. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to medium-low and cook for at least 12-15 min, stirring occasionally to ensure the bottom doesn't burn. (longer if you like it creamier) 
4. Stir in maple syrup and salt, and extra milk if desired.