Delicious Almond Cinnamon Breakfast Porridge
My first encounter with porridge is linked to many wonderful memories for me. Eight years ago I did a road trip through Scotland with my parents. We carefully chose our accommodation beforehand and always made sure to find something special.
So our trip took us to the west of the country - where I discovered my love of porridge. We stayed in a nice little B&B and were served the best porridge in the world for breakfast - it even won awards in competitions! From then on, I started developing and devising my own creations at home. Especially in winter, the nutritious porridge is my standard breakfast that keeps me warm and full until noon without any problems. As you can see in the picture gallery, my chosen topics still vary from time to time. Feel free to add whatever you like. And the best thing about this porridge: it only takes about 10 minutes to prepare!
Ingredients
For 2 servings
For the porridge
About 60g of oats
2dl of plant milk
2dl of water
3 teaspoons of cinnamon
2 tablespoons of maple syrup
For the topping
1 banana (cut into small rolls)
2 teaspoons of chia seeds
2 teaspoons of flaxseed
2 teaspoons of sunflower seeds
2 teaspoons of cacao nibs (e.g. from nu3)
2 teaspoons of almonds
2 teaspoons of almond butter
Instructions
- Put the oat flakes in a small pan with the water and vegetable milk (so that the oat flakes are generously covered).
- Heat on high and turn down to medium when the water comes to a simmer.
- Leave on the cooker until the mixture thickens and becomes a porridge (takes about 5 minutes, you can add more liquid or oat flakes as needed).
- Mix in the cinnamon and maple syrup and remove from the heat shortly afterwards.
- Pour into two small serving bowls and decorate with toppings. Serve while still warm.
