COFFEE, WALNUT + MAPLE PORRIDGE

In tough times like these, it's the little pick me ups that keep us powering through. 
Why not try replacing milk with your morning coffee in your porridge, to set you up for a super charged vegan friendly morning.
Thank you to Laura., who writes For the utter love of food blog, for re-creating this recipe from our cookbook and sharing her photos with us. 
"Adding coffee to my morning porridge bowl has been such a revelation" Laura Davis, For the utter love of food. 

INGREDIENTS: 

(makes about 2 bowls)

  • 2 tablespoons chopped toasted walnuts
  • 125 g (4 oz/1 cup) jumbo oats
  • 250 ml (8. fl oz/1 cup) full-fat (whole) milk or vegan alternative. 
  • 250 ml (8. fl oz/1 cup) home-brewed coffee

Topping:

  • drizzle of maple syrup

METHOD:

Preheat the oven to 180 degrees C (350 degrees F/Gas 4).

Place the walnuts on a baking tray and toast in the oven for 15 minutes, turning after5 minutes.

Meanwhile, put the oats, milk and brewed coffee in a pan and cook over a medium heat for 5–10 minutes.

Remove the walnuts from the oven and leave to cool.

Spoon the oat mixture into bowls, top with the toasted walnuts and drizzle with maple syrup

 

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