Creamy Cinnamon Porridge with Hemp, Pumpkin and Sunflower Seeds

8 cups milk

2 cups rolled oats (not quick oats!)

1 tsp salt

1/2 tsp cinnamon

1/2 cup brown sugar

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1/3 cup hemp seeds

1 cup raisins (optional)

1. In a large dutch oven, bring the milk to a low simmer over medium heat. Stir in the oats, salt and cinnamon and simmer slowly for 25 min, stirring often and adding a little splash of water if it gets too thick.
2. Meanwhile, place the 3 types of seeds into a small food processor or coffee grinder and blitz until they are coarse and still have some texture.  
3.  Stir the brown sugar into the oatmeal and cook a further five minutes, stirring constantly until it becomes quite thick and creamy.  You could also stir in some raisins here if you like them.  
4. Serve warm topped with a spoonful of the ground seeds.

*If you really want to change up the recipe, try replacing some of the rolled oats with quinoa, amaranth, or any multi-grain porridge mix (as long as its not instant)

*If reheating from the fridge, I always add a little milk to loosen it up and make it nice and creamy again.

*If you want to use half steel cut oats, begin with just those and soak in 4 cups water for 3 hours or overnight, then simmer for 30 min before adding the remaining regular oats and 4 cups hot milk.  Then follow the recipe as above.  Using part rolled oats helps keep it very creamy and smooth.