Porridge is a great way to start the day as it is warm and keeps you feeling full for longer. It is often wrongly labelled as boring but it works with so many different flavours. In this recipe we have used almond milk instead of dairy milk and we added a dollop of cashew nut butter for extra flavour. As almond milk is naturally sweet you do not need any added sugar but a little drizzle of honey never hurt anyone!
- 75g porridge oats
- 350ml almond milk
- 1 tbsp flaxseed (we used Linwoods milled flaxseed, cocoa and berries)
- 1 tbsp, heaped, cashew nut butter (peanut butter or almond butter would work equally well)
- 1/2 banana, sliced
- Handful of berries
1. Cook the porridge oats
Add the almond milk and porridge oats to a saucepan and stir. Cook gently over a medium heat for a couple of minutes before adding the flaxseed mix. Stir the mixture and continue to cook for another 3-4 minutes until hot and creamy. Add the cashew nut butter and stir. Remove from the heat.
2. Serve and enjoy!
Spoon the porridge into a serving bowl and top with slices of banana and a few mixed berries. The almond milk will have sweetened the porridge but you may wish to add a drizzle of honey to offset the sharpness of the berries. Eat straight away while it’s still warm. Perfect for a cold autumn / winter morning.
Alternative serving suggestions:
Why not substitute the almond milk in this recipe with coconut milk or rice milk. You could even try apple juice which is one of Helen’s mum’s favourites.
Try topping your porridge with some pumpkin seeds or goji berries for a healthy boosting effect. Are you a fan of porridge? Let us know your favourite toppings by commenting below or on our Facebook or Twitter pages.