1 cup steel cut oats (160 g), soaked overnight in cold water
2 tablespoons black tahini
pinch sea salt
1 1/2 cups (375 ml) unhomogenised organic milk or coconut milk
2 teaspoons coconut sugar
1 teaspoon finely sliced ginger
2 tablespoons goji berries
1 teaspoon black sesame seeds
2 tablespoons pumpkin seeds
3 tablespoons pomegranate seeds
1 tablespoon ghee
Rinse and drain the oats and place in a pan with the black tahini, salt and milk and bring to boil. Reduce heat and simmer for 10 minutes or until the oats are soft.
Stir in the sugar and ginger to combine.
Serve bowls of the porridge topped with the goji, seeds and ghee.