Speedy por­ridge 4 ways

Glamour (South Africa) - - Glam Living -

Por­ridge is my favourite break­fast. This is the best ver­sion for week­days, as you soak the oats while you get dressed, so they only need to cook for a few min­utes.

Al­mond but­ter and hemp What you’ll need

60g rolled oats

100ml plant-based milk

1 tsp co­conut oil

1 tsp honey

½ tsp ground gin­ger

2 tbsp al­mond but­ter

Shelled hemp seeds

The how-to

Place oats in a saucepan and pour in 150ml boil­ing wa­ter. Leave to soak for 10 min­utes; all the wa­ter should have been ab­sorbed and they should be just about soft enough to eat.

Pour in the milk, co­conut oil (this adds flavour and tex­ture), honey and gin­ger. Add half the al­mond but­ter.

Cook for 5-10 min­utes, un­til it’s nice and creamy and the oats are re­ally soft.

Serve with the re­main­ing al­mond but­ter and a sprin­kling of hemp seeds on top.

Ba­nana and honey

What you’ll need

60g rolled oats

100ml plant-based milk

1 heaped tsp honey

1 ba­nana, sliced

Soak the oats and cook as be­fore

with half the ba­nana. Serve

with the re­main­ing ba­nana.

Cin­na­mon and date

What you’ll need

60g rolled oats

100ml plant-based milk

4 med­jool dates, pit­ted and chopped

1 heaped tsp ground cin­na­mon

1 tsp co­conut oil

Soak oats; cook as be­fore.

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