Berry and almond porridge -vegan Oatmeal porridge with berries and nuts in bowl on white table, top view. Put all remaining ingredients, except almonds and powdered sugar, into a blender container; pulse until smooth. Porridge, another name for hot oatmeal or cereal, is a great fall breakfast.

Ingredients of Berry and almond porridge -vegan

  1. Prepare of For the porridge.
  2. Prepare 1 cup of jumbo rolled oats.
  3. You need 2 cups of water - i like thick porridge so maybe add some more water if you like it runnier.
  4. It's pinch of salt.
  5. You need of For the berries.
  6. You need 1/2 cup of berries - blackberries or blueberries, frozen or fresh.
  7. You need 1/2 tsp of ground cardamom if using blackberries - i use 1 tsp ground cinnamon of using blueberries.
  8. It's of couple of splashes of water.
  9. You need of for the topping.
  10. You need 2 of dessert spoons almond butter.
  11. You need of some flaked almonds.
  12. You need 1 of drizzle of maple syrup if you like.

Berry and almond porridge -vegan instructions

  1. Start with the berries... put the berries into a pan with a couple of splashes of water and cook on a medium heat. They will start to soften and the water will take on the juice. Usually about 5 mins: it’s ok to leave for longer - make sure the berries don’t run dry. Add the cardamon after about 5 mins and stir through..
  2. For the porridge - put the water and oats with a pinch of salt in a pan. Bring to the boil and simmer for 5 mins stirring pretty much all the time..
  3. Spoon the porridge into two bowls. Add s spoonful of almond butter to each bowl and divide the berries between the two. Top with flaked almonds and the maple syrup if needed. Enjoy 😋.

Oatmeal porridge bowl with blueberries, cranberries, almonds and coconut flakes on gray background. That's why there's not that many ingredients to this porridge with blueberries and almonds breakfast. That way I can carry them to work and microwave them there after a gym session. Divide the berries between four bowls and top with the hot porridge. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche.

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