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What do you do on those days the whole house craves a big comforting bowl of porridge but you haven’t done the weekly shop? I’ll tell you what I do, I search deep into the back corners of the pantry for hidden treasures. In fact, that’s exactly how I came up with today’s porridge recipe!
You know what I’m talking about, we’ve all got those ingredients lurking around the cupboards. Things we bought with the best intentions but never seem to use. For me, it’s dried fruit. I had grand plans for my dried fruit stash. I was going to hand make all kinds of sweet treats for my family to enjoy. That way they’d never have to consume those nasty refined-sugar laden sweets ever again. There was just one small problem with this scheme – the kid never liked any treats I made!
This means that (aside from the dried cranberries because I use them on salads all the time) I have a pantry full of dried fruit that no longer has a purpose. That was until my people wanted porridge and there was no fresh fruit in the house.
Using dried fruit on my porridge means I can create a nourishing, tasty breakfast full of slow burning energy without having to dash to the shop for supplies. My Peanut Butter and Agave Porridge is a simple dish that’s not too sweet yet still keeps the whole house happy.
What about you? What’s hiding way in the back of your pantry? Is it dried fruit like me? 🙂 I’d love to know what you’re putting on your porridge. Hit me up in the comments with your ideas. And don’t forget to head over to my Instagram and say hey. xx
Peanut Butter and Agave Porridge
Serves 2
1 cup rolled oats
2 cups plant based milk
2 tsp peanut butter
5-6 dried apple rounds (roughly chopped)
1 tbs dried cranberries
2 tsp agave syrup
1 tsp chia seeds
Method:
- Put your oats and milk in a pot on the stove. Bring to the boil then reduce to a simmer.
- Let it cook like this (stirring occasionally so the mixture doesn’t stick to the bottom of the pot) for around 10 – 15 minutes or until the oats have softened and absorbed most of the milk.
- Divide your porridge between two bowls then layer your pantry treasures on top – first the peanut butter, then the dried apples and cranberries, the chia seeds and finally a drizzle of agave syrup.
