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CHAI-SPICED PORRIDGE

I am not a coffee drinker. My tipple of choice is a good cup of warm chai and, trust me, I don’t let my obsession with this spice combination stop there. I love to incorporate it into my breakfasts and meals, too.
This porridge settles in your insides like a soft, warm blanket. It takes care of you and gives you a little pleasure when it’s dark and frosty outside.

SERVES 2

100g (3½oz/1 cup) rolled oats
a pinch of sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
a pinch of ground cardamom
¼ teaspoon ground ginger
440ml (15¼fl oz/scant 2 cups) oat milk, or milk of your choice
2 tablespoons pure maple syrup
2 tablespoons almond butter
1 teaspoon pure vanilla extract

full-fat, natural Greek yoghurt (vegan if necessary), to serve
Pick-me-up Cacao Granola, to serve
Add the oats, salt and spices to a small saucepan and stir to combine, then add the milk and maple syrup. Place over a medium heat and gently bring to a steady simmer, then cook for 3–4 minutes, stirring occasionally.
Once the oats are tender and cooked, remove the pan from the heat and stir through the almond butter and vanilla extract. Stir to combine and divide between 2 breakfast bowls.
To serve, top with a dollop of yoghurt and a sprinkle of granola.

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