Sweet and Salty Porridge with Strawberries

My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example.  Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.  Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).  Begin with a medium to large pot with a close-fitting lid and add:

• Steelcut Oats (use the quantity you want for your family following directions on package)
• Water (cover the oats by about 1 1/2 inches or use the instructions on package)
• Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful)
• 2 T. dry Chiaseed
• Sprinkle of Seasalt
• 1/4 C. Dulse broken into small pieces (I used Wild Atlantic Cold-Smoked with Applewood Dulse)

Bring the above to a boil over medium high heat.  Reduce to Low and put on the lid.  Cook for about another 10-15 minutes (or longer if you like it even softer; may have to add more liquid).

Remove pot from heat and add to each bowlful:

• Sweetener (I used organic cane sugar today)
• Fresh cut up Organic Strawberries
• Almond Milk