Perfect Porridge Bowls

Ingredients

  • Almond butter porridge

  • 60g Jumbo Oats

  • 300ml Unsweetened Almond Breeze®

  • 1 tbsp. flaxseed

  • 1 tsp. vanilla extract

  • 1 tsp. almond butter

  • Toppings

  • 1 tsp. almond butter

  • Small handful raspberries

  • 2 squares dark chocolate

  • 10g almonds, chopped

  • 1 tsp. cacao nibs

  • Cacao & Blueberry Porridge

  • 60g oats

  • 300ml Unsweetened Almond Breeze®

  • 2 tbsp. cacao powder

  • 2 dates, de-stoned and roughly chopped

  • 40g blueberries

  • Toppings

  • Small handful blueberries

  • ½ banana, sliced

  • 30g dark chocolate, melted

  • 1 tsp. coconut oil

  • 1 tsp. buckwheat groats

Perfect Porridge Bowls

Perfect porridge bowls made using Unsweetened Almond Breeze® that are quick and easy to make and guaranteed to keep you satisfied until lunchtime.  The first bowl is cooked with almond butter, making the porridge really creamy, and added flaxseed for extra fibre. Enjoy topped with fresh raspberries, chopped almonds, a little dark chocolate and a sprinkling of cacao nibs.

Or try a delicious cacao and blueberry porridge sweetened with chopped dates and topped with sliced banana, blueberries and buckwheat groats. The perfect way to have chocolate for breakfast!

Directions

Almond Butter Porridge

Tip the jumbo oats into a saucepan. Pour over the Unsweetened Almond Breeze®. Add the almond butter, flaxseed and vanilla extract. Cook the porridge over a medium heat, stirring regularly, making sure it doesn’t stick to the bottom of the pan.

Once cooked spoon into a bowl and add the almond butter, raspberries, dark chocolate squares, cacao nibs and the chopped almonds.

Cacao & Blueberry Porridge

Tip the oats into a saucepan. Pour over the Unsweetened Almond Breeze®, stir and add the cacao powder and chopped dates. Cook over a medium heat for a few minutes, stirring occasionally. Then tip in the blueberries and continue to cook for a few more minutes until the porridge is creamy.

Meanwhile, roughly chop the chocolate and add it to a small bowl with the coconut oil. Melt in the microwave.

Spoon the cooked porridge into a bowl. Drizzle with melted dark chocolate, add slices of banana, a handful of blueberries and a sprinkling of buckwheat groats.

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