Creamy almond porridge

Cooler mornings call for warming, hearty breakfasts. What better dish to break the fast than porridge. So easy, so filling and so healthy, porridge is the queen of fall breakfasts! 

I love to dollop copious amounts of almond butter on top of my porridge, but feel free to use any toppings you like. Some good ideas are chia seeds, pumpkin or sunflower seeds, hemp seeds, cacao nibs, along with fresh seasonal fruit. 

Ingredients

1/2 cup of oats (I use gluten-free oats)

1 cup of almond milk (you can use water if you prefer, but it will be less creamy)

Pinch of cinnamon (optional)

2 tbs of almond butter

1/2 Asian pear (or other seasonal fruit)

Method

Combine oats and milk in a small saucepan and bring to the boil. Reduce heat and simmer for around 10 minutes, stirring often, until the mixture is thick and creamy. If you like your porridge runnier with more liquid, remove from the heat earlier than 10 minutes. 

When ready, spoon into a bowl and complete with toppings of your choice!

 

Gluten-free | Vegan