Porridge with linseed, mango, pistachio and coconut
Porridge is such a great comforting winter breakfast – it’s one of my favourites. I prefer to use the slow cooker to make mine as it’s really convenient when you get up in the morning and you get a creamier texture too. If you don’t have a slow cooker, you can soak the oats in almond milk and refrigerate over night, then cook in a pan the next day. You should achieve the same creaminess.
Don’t be afraid to experiment with the toppings too. Any mixture of fruit, nuts and seeds would taste great, you could even try it with my healthy strawberry jam. I also have a few different topping options on the blog like: blueberry and strawberry, apple and cacao.
You can also keep any leftovers and serve the next day (you might just have to add a bit more milk as it can become a bit gummy once left out to cool), just pop it in the microwave to reheat!
Makes 4 bowls.
Ingredients:
1 cup/80g porridge oats
4 cups/960ml almond milk
2 tbsp. honey
1 tbsp. vanilla extract
1 tsp. cinnamon
Optional toppings: Pistachios, Mango, Coconut, Linseed
Method:
1. Add the porridge oats and milk to the slow cooker, stir and leave on a low heat for 7 hours.
2. Remove and put into bowls, then decorate with your choice of toppings and honey to sweeten.
Krazy Kiwi x
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