As a rule I use unsweetened cashew milk for creamy porridge, but you can use whichever milk you like best. Rude Health and Plenish both make unsweetened and additive free cashew milks.
You can also use whatever oats you like too: I use sprouted oats.
I soak my oats overnight but if you forget don’t worry. They may take a little longer to cook but no big deal.
To add sweetness to my porridge I use dried dates or figs. The longer the fruit soaks in the milk, the more sugar it will impart and the sweeter the porridge will be. I add dates or figs just before cooking. I also add goji berries once the oats are cooked: they add a sweet tang and lots of antioxidants. Finally I add milled chia or linseed to provide omega 3 fatty acids.
Free from: oil, soya, wheat
Gluten free: use gluten free oats
Nut free: use a suitable plant milk
This is a vegan recipe
My favourite breakfast!
- 1/3 cup oats
- Approx 1 cup cashew milk (or your favourite plant milk)
- 1 chopped date or fig
- 2 tsp dried goji berries
- 1/4 tsp cinnamon (optional)
- 1 tsp milled chia or linseed
To a microwaveable bowl add oats and about 2/3 cup cashew milk. Add the cinnamon if using.
If you want sweeter porridge add the chopped date or fig to the oats now. Put on the lid and pop in the fridge overnight.
This is how I do it: I like my porridge with dates or figs but I don’t like it too sweet so I add them to the oats now rather than the night before. Then I microwave the oats on full power for 90sec. The porridge will dry out a bit and may blob up.
..so... add a bit more milk...
...stir and microwave again for 30sec.
If it’s still not quite cooked add a splash more milk and microwave again for 30sec. Keep doing this until it is cooked to your liking.
Stir through goji berries and milled chia or linseed. Allow to cool slightly then serve.