Wheat porridge is my take on hot Weetabix: containing exactly 0% Weetabix! It is a wholesome breakfast made with Shredded Wheat, oats, date and a splash of plant milk. Yummy but without the refined sugar and salt.
Wheat Porridge ingredients
My wheat porridge is made using a mixture of whole wheat (in the form of Shredded Wheat) and regular rolled oats. The oats give the dish a porridge consistency, whilst the Shredded Wheat makes it taste malty and wheaty. To give the porridge a touch of sweetness I use a medjool date.
I make the porridge up with water, then serve with a splash of hot plant milk. My favourite plant milk for this is cashew milk, which is creamy but neutral. You can make your own (recipe here) or otherwise use a good carton version. Both ‘Rude Health’ and ‘Plenish’ make fantastic commercial milks that are additive free and contain a high nut content. If you don’t fancy cashew milk then use your favourite plant milk. Soya milk is also nice.
Soya, nut free: use suitable plant milk
Yeast free: replace the date with a non-yeasty sweetener such as coconut sugar
This is a vegan recipe
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- 1/4 cup Shredded Wheat Bitesize
- 1/4 cup regular rolled oats
- 1 medjool date (pitted and finely chopped)
- about 200 mL water
- about 50 mL plant milk
Crush the Shredded Wheat into a microwaveable bowl. Add the oats, date and water. Really mush the mixture up with the back of a spoon to break up the Shredded Wheat and date.
Microwave for 30 seconds then give the mixture another mush with a spoon. Microwave for a further 30 seconds then stir. Continue to cook like this until you have a thick porridge.
Warm the plant milk and pour it over the wheat porridge. Serve.