Hi Everyone – porridge is a breakfast staple in our house 365 days of the year but sometimes you need to mix it up just a little. Last night I had a few moments to spare before heading to bed for some breakfast prep.
As I am a avid baker I always have vanilla and spices in the pantry to add flavour to absolutely everything. I am using @
Gewurzhaus apple cake spice in my oats at the moment, it adds such a wonderful christmas flavour.
The easiest way to make the oats is to use a large bowl so you can make as big a batch as you like. The mix will keep for a few days covered in the fridge. You can use whatever flavours and ingredients that you enjoy in your breakfast in the morning. I have used raspberries and pomegranates today as that is what was in the fridge and freezer.
1-2 cups of rolled oats (I used Dad’s oats)
1 cup coco quench, almond milk or soy milk (I have kept it dairy free for this recipe)
zest of 1 orange
1/2 cup frozen raspberries
1 teaspoon apple pie spice but cinnamon, nutmeg, cloves, mixed spice will be just as wonderful
1/4 cup coconut yoghurt
1 teaspoon vanilla paste
1 teaspoon maple syrup
2 tablespoons chia seeds (can use any nuts and seeds that you have in your pantry)
- mix all together in a bowl or a container with a lid until all combined. Have a sneaky taste to see if you need to add anything
- I placed mine into mason jars for presentation and popped into the freezer overnight.
- this morning I added a little more coconut yoghurt on the top with a sprinkle of crushed pistaschios, pomegranate seeds and raspberries and a drizzle of honey.
Quick, easy and really delicious